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This is made with purchased grapes in northeast Ohio.  It is their version off a white Bordeaux and features a 75/25 mix of Sauvignon Blanc and Semillon.  Light golden in color, clear and bright.  The nose is nice with white peach, slight wax, a hint of orange peel and spice.  Lovely texture with just a wisp of tannins.  Good balance.  On the palate, peach and slight almond notes.  Good finish.  This is a solid version of a "white Bordeaux".  Is is drinking well now, but should drink well for five to eight years.  Nice on its own, this is very food friendly and worked well with an Eggplant

Another in a line of Excellent Pinot Noirs from this producer.  Stylistically, these tend to be big for Oregon, but would be on the smaller size for California (if that make sense).  Garnet in color with some purple hues, mostly clear and bright.  The nose has cherries, sour cherries, hay and slight earthiness.  Light tannins.  Great balance.  On the palate, lots of sour cherries with some cherries with underlying char and a hint of earthiness.  Long finish.  This is, of course, very young but already drinking well.  It would be better to cellar for ten years, and then drink over the next f

Ruby in color, clear and bright.  The nose is light with cherry juice, slight rhubarb and slighter sour cherries.  Light to medium bodied.  No tannins.  On the palate, light red fruit.  Easy.  Moderate finish.  This is drinking well and should be drunk over the next couple of years.  It will work better but needs lighter foods.

Garnet in color, mostly clear and bright.  Black cherries, some cassis, a bit of black pepper, and a dried floral note.  Medium to full bodied.  Light tannins. Nice mouthfeel.  On the palate, black cherries and cherries with spice and a slight earthiness.  Moderate acidity.  Nice finish.  This is drinking well and should continue for another seven to ten years.  Nice on its own, this also works well with food.  Chicken paprikash would be a good match.  

Nice to revisit this wine, it has been a long time since trying any vintage.  Light golden in color with just a touch of green and also copper hues.  Clear and bright.  The nose has peach, honeydew melon and slight spice.  Medium bodied.  Slightly viscous.  On the palate, the honey dew comes out with just a bit of sweetness and some underlying tea leaves.  Good acidity. Nice finish.  This is drinking well and should continue to do so for another three to five years.  It will work with lighter foods and also worked nicely with assorted Chinese foods.  

This is made from grapes grown near the Lake Erie shore in northeastern Ohio.  It is cooler climate in style.  Of course, Pinot Noir is difficult to make anywhere, and this one is not only varietally correct, it is good.  Ruby in color with a few daker swirls, clear and bright.  The nose has cherries, rhubarb, slight herbal note, and a bit of spice.  Medium bodied.

This is a blend of primarily Sangiovese with Cabernet Sauvignon and a bit of Merlot.  It seemed a step or two up from the varietally labelled Sangiovese.  Purple in color with some garnet hues, mostly opaque and bright.  The nose has cherries, spice, black cherries, slight chocolate and slight forest floor.  Full bodied.  On the palate, there is some varietal complexity and depth.  Light tannins.  Flavors of cherries, black cherries and spice.  Some acidity.  Nice finish.  This drinks easy but has some depth, too.  It is nice on its own and would be a nice wine with a steak.  Drink over the

This is made from Syrah grown in Washington state, shipped cold to northeast Ohio where it is vinified.  Purple in color, ruby at the rim, mostly opaque and bright.  The nose has black cherries, slight black raspberries, cloves, spice, slight burnt rubber (not a bad thing), and some chocolate.  Medium to full bodied.  Medium tannins.  On the palate, this is cooler climate in style.  Boysenberries, char and slight chocolate.  Good acidity.  Moderate finish.  This is nice on its own but really begging for food.  It would work very well with Turkish food (for the adventurous).  Drink over the

It northeast Ohio, it can be difficult to grow Cabernet Sauvignon and get it ripe.  The spring often limits when budbreak occurs, and cold autumns don't often allow sufficient hang time.  In an experiment to deal with this, the North Coast Wine Club, utilized the Appassimento method from northeast Italy, in an attempt to get a bit more volume and alcohol.  This means the grapes are allowed to partially air-dry out which reduces volume while raising the sugar levels.  it is the way Amarone is made, but in this case, instead of Italian grapes, this wine is made in that method but using Bordea

These grapes for this wine come from California, shipped cold to northeast Ohio where they are made into wine.  Garnet in color, mostly opaque and bright.  The nose has black cherries, slight rhubarb, slight herbal notes and a bit of coffee grounds.  Medium to full bodied.  Light tannins.  On the palate, this has nice red fruits (cherries, pomegranate) along with a peppery note.  Good balance.  Nice finish.  This drinks well on its own and would be a nice wine with pasta or pizza.  Drink over the next three to five years.