Wine List
Red Wines
Cabernet Sauvignon, Liberty School ~ with initial softness on the palate, this wine amplifies with flavors of blackberry, chocolate, cassis. This wine pairs well with red meat and Marsala dishes ~ $30/$8
Cabernet Sauvignon, Sterling “Vintner’s Collection” ~ Distinctive aromas of ripe blackberry, pepper, toast and hints of smoke followed by subtle notes of chocolate, mint and vanilla. This wine pairs well with red meat and Marsala dishes ~ $31/$8
Cabernet Sauvignon, Terra Valentine ~ This estate grown grape from the Spring Mountain District of Terra Valentine offers flavors of ripe Bing cherry, blackberry and caramel balanced with tangy acidity and cocoa-like tannins. This wine pairs well with red meat and Marsala dishes ~ $70
Cabernet Sauvignon, Artesa 2004 Reserve ~ The deep intense color of this wine portends the pleasure to follow. Intense ripe cassis and blackberry fruit is enveloped in roasted coffee, nutmeg, clove, cinnamon, vanilla, and leather. The ample tannins are silky smooth and mouth filling, making the wine rich from start to lingering finish. Great with grilled beef ~ $75
Chianti, Gabbiano Classico ~ with a pleasant nose of tobacco and berry, leading to a bold and spicy flavor rounded with accents of blackberry with smooth tannins This wine pairs well with tomato sauce or steak ~ $30/$8
Chianti, Tiziano Riserva ~ A non-exaggerated sense of wood mingles well with plum and cherry accents of earthy flavors for a wonderful blend. This wine pairs well with tomato sauce or steak ~ $26/$7
Chianti, DaVinci Riserva ~ A wonderful example of chianti, blending red and black fruit with a great acidity. Very Smooth But with ample tannins. This wine pairs well with tomato sauce or steak ~ $60
Merlot, Kunde Estate ~ Bright cherry and plum accented with a hint of cedar and a nice toasty oak finish. This is a great merlot choice for any beef entree or blackened tuna ~ $35/$9
Merlot, Stag’s Leap ~ This merlot is smooth and well-integrated with flavors of currant, blackberry and cherry, finishing with a hint of anise and leather undertones. This would be a great pick with cannelloni or any steak ~ $75
Zinfandel, Rodney Strong “Sonoma County” ~ well-balanced with medium fruit and long-finishing tannins, perfect for family dinner. This wine would pair very well with steak and chocolaty desserts ~ $40
Zinfandel, Gnarly Head ~ The vines yielding this zinfandel are 40 to 75 years old, producing a wonderful flavor of cherry and plum that only aged vines can give. This would be great with grilled beef ~ $25/$6.50
Pinot Noir, La Crema ~ This is a delicate medium bodied wine with spiced cherry, raspberry and elegant earthy nuances. This Pinot Noir could Be Paired with Many foods well, salmon in particular ~ $45
Pinot Noir, Erath ~ a wonderful flavor of red fruit and spice from the ideal grape growing weather in the northwestern United States. Pairs very well with Salmon ~ $35/$9.50
Shiraz, Penfolds “Koonunga Hill” ~ Concentrated and rich, with spicy accents overlaying aromas and flavors of chocolate, raspberry and plum, with a hint of pepper and licorice ~ $26/$7
Shiraz, Thorne Clarke Shotfire “Barossa Valley” ~ Spicy with a ripe complexity of red fruit and a very nice balance. This is a great example of Barossa Valley Shiraz. Great with Blackened fish ~ $25/$6.50
Syrah, Fess Parker ~ Initial flavors of red currants, raspberry, and plum layer elegantly and open to flavors of tobacco and spice with earthy overtones. This is a great wine with a spicy tomato sauce ~ $35/$9.50
Captain’s Red, Native Stone ~ a semi-sweet but smooth and mellow example of some of our locally vinted selections. This would be a very nice complement to tomato or a cream sauce for your pasta ~ $26/$7
White Wines
Chardonnay, Kendall-Jackson ~ a fruit forward Chardonnay with flavors of pear and citrus, blended with aged oak. This is a great choice with the Orange Roughy or the Carrilini ~ $28/$7.50
Chardonnay, Hahn ~ brings together flavors of crisp apple and pear beneath caramelized oak overtones. This is a great choice with the Orange Roughy or the Carrilini ~ $25/$7.50
Sauvignon Blanc, Matua ~ The balance of tangy acidity against flavors of melon, pear and citrus in this wine shine as an example of New Zealand’s Marlborough Valley Sauvignon Blanc. This could be paired well with seafood or light pastas ~ $26/$7
Sauvignon Blanc, Rock Rabbit ~ This is a well-balanced wine blended with a hint of gewürztraminer, adding an appealing accent of crisp, sweet fruit. This could be paired well with seafood or light pastas ~ $21/$6
Reisling, Columbia Winery “Cellarmaster” ~ a semi-sweet wine, combining the flavors of apple, peach, and ripe gooseberry. This pairs nicely with the Bruschetta or Lemon Peppered Tuna ~ $21/$6
Gewürztraminer, Fetzer ~ a lively semi-sweet wine with flavors of pear and apricot with a very floral nose. This would go well with the Almond Roughy or Salmon Salad ~ $21/$6
Pinot Grigio, Cavit ~ a wine with a pleasant floral nose and a crisp fresh flavor of tart fruit. It would go well with Orange Roughy and the Chicken Tomas ~ $22/$6.50
Pinot Grigio, Ca’Tullio ~ This wine has a flavor of tart Granny Smith apple layered with pear and citrus with a slightly dry finish, making a very well-rounded wine. This pairs nicely with the Bruschetta or Lemon Peppered Tuna ~ $25/$7
Pinot Gris, Lange “Willamette Valley” ~ Peach and grapefruit flavors, dry, spritzy, intense, aromatic, with some mineral character in the finish. Excellent varietal definition. Try this with light seafood or Pastas ~ $30/$8
House Wines
Woodbridge Cabernet Sauvignon
Woodbridge Merlot
Woodbridge Chardonnay
Beringer White Zinfandel
$5.50~glass/$10~1/2carafe/$18~carafe