This premium pale pink/white wine was made with minimal intervention from sustainably farmed Pinot Noir Pommard grapes. The fruit was immediately pressed off as white juice and put into 100% neutral French oak barrels to ferment and age. The wine has lifted acidity and notes of strawberry, white peach and white cherry.

This Grüner Veltliner is a traditionally Austrian variety and is coming from some of the oldest vines in America. Our historic block at Vitae Springs was planted in 1978 from cuttings from Europe. We take special care to treat all our wines with respect, and we at Vitae Springs treasure this one the most and like to pair it with fish. Our Grüner Veltliner Heure Dorée was made with 50% new Acacia barrels and 50% stainless steel, aged for 12 months before bottling.

Estate Riesling Grapes were fermented and aged in stainless steel, resulting in a dry and brightly acidic Riesling with notes of lemon zest, oyster shell and beeswax.

This reserve wine was made with minimal intervention from sustainably farmed estate Riesling grapes. The fruit comes from our old vine block, planted in 1979. The Riesling was pressed and fermented in terra cotta amphorae. This Riesling is bone dry, has a bracing acidity, and has notes of terra cotta, oyster shell, and lemon peel.

Organic estate Pinot Gris grapes were fermented and aged in neutral French oak barrels for 9 months. This zesty refreshing wine has notes of crisp pear, fresh squeezed citrus and white blossoms.

This wine is made with the utmost care – only one single barrel. 22 cases made.  I crafted this by making my most exquisite blend, and put it in to my favorite barrel of the vintage. It aged for an additional 6 months for to complete two years in barrel. All the fruit from this cuvee is from a single block of the historic Eola Springs Vineyard, planted in 2003. It is in a north facing pocket of this site, which provides a cool break from the high afternoon heat, leaving brilliant acid. The Carol Ann Cuvee can only be made in the very best years – when the wine is able to shine as brightly as Carol does.
This wine saw 24 months in barrel fermented and left on the lees the entire time. Native Ferments, limited SO2 additions, un-fined and un-filtered.

This wine contains grapes from Eola Springs Vineyard, originally planted in 1972 by Carl Stevens. All the fruit comes from a single block situated on volcanic soils and sees high winds every day from the Van Duzer Corridor.  This wine saw 14 months in barrel fermented and left on the lees the entire time with native ferments, limited SO2 additions, un-fined and un-filtered.