Many of our
Spicewood Vineyards wines are estate-bottled, using traditional handcrafted
techniques and state-of-the art equipment.
We use French oak barrels for fermenting the Chardonnay, as well as aging
the Chardonnay, Semillon, Cabernet Sauvignon, Cabernet Franc, and Merlot.
Our Zinfandel is aged in both American and French oak barrels.
During the past eleven years, Spicewood Vineyards wines have received more
than fifty medals in international, national, regional and state
competitions.
The first
Chardonnay vintage won a silver medal and best of state in the Grand Harvest
Awards, a national competition. The 1998 Sauvignon Blanc received a number
of prestigious awards, including a silver medal in the Los Angeles County
Fair, and a silver medal in the International Eastern Wine Competition. Most
of our wines have received at least one medal, and several win medals
consistently, year after year.
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2006 Chardonnay
Blend: 100% Chardonnay
Production: Fermented and aged sur lees in 100% Stainless Steel for eight
months
Tasting Notes: Tropical aromas and flavors of pineapple, mango, and kiwi,
with a touch of creaminess. Click here |
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2006 Sauvignon Blanc
Blend: 100% Sauvignon Blanc
Production: Fermented and aged sur lees for six months in stainless steel
tanks
Tasting Notes: Aromas of peaches, honeydew, and fresh crushed mint, with a
hint of creaminess and flavors of melon and gooseberry.
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2007 Chardonnay Barrel
Select
Blend: 100% Chardonnay
Production: 100% Barrel fermented in 80% new French oak for Five months.
Tasting Notes: Aromas and flavors of toast, green apples, and vanilla.
Click here |
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2007 Chardonnay Estate
Blend: 100% Chardonnay
Production: Fermented and aged for six months in 65% stainless and 35%
neutral oak.
Tasting Notes: Aromas and flavors of comice pears, marzipan and hazelnut.
Light bodies and crisp.
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Bluebonnet Blush
Blend: 89% Merlot, 11%
Cabernet Sauvignon
Production: Fermented and aged in 100% Stainless Steel for four months
Tasting Notes: Aromas of apricots, papaya, strawberries and white pepper
with flavors of apricots and strawberries. Light bodied with a nice balance.
Click
here |
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2006 Merlot
Blend: 100% Merlot
Production: Barrel aged in one-year-old Hungarian oak for 11 months,
Tasting Notes: Aromas of boysenberry, vanilla and caramel; good structure,
round mouth-feel with a long finish
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2006 Red Table Wine
Blend: Predominately Syrah,
with small percentages of Grenache and Mourvedre.
Production: Fermented by carbonic maceration and aged in stainless steel for
ten months
Tasting Notes: Aromas of loganberry, dried sage and tamarind. Light bodied
with soft tannins.
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2006 Syrah
Blend: 100% Syrah
Production: Barrel aged 16 months in French oak.
Tasting Notes: Aromas of plums, vanilla and black pepper with aromas of
blackberries, vanilla, licorice and smoke
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2006 Zinfandel
Blend: 100% Zinfandel
Production: Barrel aged 13 months in American and Hungarian oak.
Tasting Notes: Aromas of crème de cassis, violet, raspberry leaf and
molasses; flavors of frambois,
chocolate and strawberries; soft tannins
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2007 Cabernet Claret
Estate
Blend: 47% Cabernet Sauvignin, 36% Merlot,
12% Cabernet Franc, 5% Zinfandel.
Production: 36% French oak, 64% Stainless Steel.
Tasting Notes: Aromas of loganberry, dried sage and tamarind. Light bodied
with soft tannins. Click here |
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2007 Semillon Reserve
Blend: 100% Semillon
Production: Two months sur lees, 75% stainless steel, 25% French oak barrels
fermentation
Tasting Notes: Aromas are full pears and figs; the mouth feel is full and
round, with a long creamy finish
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Please Note:
In accordance with Texas State Law, we are allowed to send only 1 case of wine
per person every 30 days. |
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