Our first sparkling wine — dry Traminette, carbonation method. Hints of apple, apricot, nuts, and brioche. Named for a submarine maneuver, a nod to Chad’s Navy years.

Brut Rosé with bright citrus, honeysuckle, and a hint of wild strawberry. Lightly floral, crisp, just off-dry.

Rosé of Montepulciano spritzer with Blue Raspberry and Meyer Lemon.

GRV’s inaugural cider, infused with Tahitian Vanilla, Mango, and Hibiscus.

Aromatic and crisp — floral on the nose, all-spice meets citrus, naturally high acid, clean finish. Pairs with seafood.

Golden hue, luscious yellow fruit and honey. Full-bodied with bright fruit and a luxurious texture — the longest hang time we’ve given the grapes.

Dry Traminette aged in Irish Whiskey barrels — softens the florals into a smooth, rounded mouthfeel.

A Chardonnay like no other — finished in Ardbeg Scotch barrels. Peat, smoke, and a creamy finish.

Old-world-meets-new Rosé with minerality and savory notes, made Provençal style. Red fruit and a beautiful sunset in a glass.

Tannat, Cabernet Sauvignon, and Nero — structured with red and black fruit, a touch of spice, higher acid. Pairs with red meats and rustic dishes.

Our boldest red — a labor of love dedicated to Crista’s mom, Margie. Cabernet Franc, Petit Verdot, and Merlot aged in new Hungarian Oak. Dark fruit, mild tannins.

Juicy dark fruit — plums and black cherries — with a smooth dark side that lingers into a pleasing vanilla finish.

Old world meets new with this red wine blend aged in bourbon barrel, which lends a strong finish of caramels and vanillas. Enjoy with steak, s’mores, and smoked gouda.

The first sweet red — Cabernet Franc with toasted marshmallow and tiramisu extracts. 6% RS.

Alcohol-removed sparkling brut rosé.

Alcohol-removed sparkling brut.

Alcohol-removed Merlot–Cabernet.

Alcohol-removed Grenache rosé.