Vineyards
& Winery
Photo courtesy of:
Marc Straubinger
-Wines-
* Wines currently being tasted in the tasting room.
*Chardonnay
This Chardonnay, fermented and aged in French oak, has delightful aromas of tropical fruit and pear with hints of vanilla. The soft oak character in the finish adds depth and body to this austere wine. For fruit and oak lovers alike, this is an excellent complement to poultry, seafood and pasta dishes.
*Reserve Chardonnay
This full-bodied Chardonnay possesses rich toasty oak, ripe pear and vanilla flavors with hints of the buttery character that linger on the long and complex finish. Fermented and aged in new French oak barrels, this 100% Gray Ghost estate-grown Chardonnay is best served with the finest of poultry and seafood dishes such as smoked salmon, lobster, rich poultry and cream-sauced dishes.
Seyval Blanc-SOLD OUT
Produced with 100% Seyval Blanc grapes this crisp, dry wine is fermented and aged in Hungarian oak. Similar to a Pinot Grigio, it has bright flavors of mineral and lemon with a subtle oak finish. The wine was styled to complement white fish and pasta dishes as well as lighter cheeses.
Vidal Blanc-SOLD OUT
Fermented in stainless steel, this Vidal Blanc has a floral aroma followed by a crisp and fruity palate with distinctive characteristics of honeydew melon. The exceptionally long finish makes this an excellent selection with poultry, seafood, and spicy cuisine as well as light, delicate cheeses.
*Victorian White
This stainless steel Chardonnay was fermented to approximately 1.8% residual sugar. The Victorian White is a fresh and fruity wine with lovely lemon overtones. This wine has a long, lingering, semi-dry finish. The lighter style makes it a great wine for spicy food, summer picnics or for sipping with cheeses and light fare.
Riesling- SOLD OUT
This elegant, off-dry Riesling has classic floral aromas followed by concentrated flavors of green apple and red grapefruit. The lively acidity gives the wine a well-balanced finish with hints of spice. Serve with fish, poultry or pasta dishes with white sauces.
Gewurztraminer-SOLD OUT
This aromatic Gewurztraminer exhibits a bright bouquet of pineapple, ginger and jasmine with the classic spicy finish. Superbly balanced with a hint of sweetness, it complements a wide range of cuisine including turkey, fresh fruit, baked ham and spicy Asian dishes.
*Merlot
This elegantly finished Merlot displays layers of berry, black cherry and vanilla flavors. The light oak shadings give this wine its richness, depth and complexity. Complements a wide range of cuisine such as beef, lamb and pasta dishes.
*Cabernet Franc
This 100% Cabernet Franc was fermented in small lots and aged in French oak for about seven months. It was then bottled as an unfiltered wine, thus preserving much of the cherry, raspberry and spicy characteristics of a classic Cabernet Franc. Complements pork, oriental dishes and pastas with tomato sauces.
*Cabernet Sauvignon
This Bordeaux-style Cabernet was blended with small amounts of Merlot and Cabernet Franc to add complexity. It was then aged for eighteen months in oak. The wine aged: 65% in French oak and 35% in American oak before being bottled as an unfiltered wine. The result is a full-bodied Cabernet with cherry, currant and blackberry flavors and a lingering velvet oak finish. This is an outstanding complement to prime rib, steak, red meat dishes and stronger cheeses such as bleu and Stilton.
*Ranger Reserve
A select blend of all five red Bordeaux grape varietals produces an intense wine with blackberry, black cherry and dark chocolate notes backed by lingering, velvet tannins. Aged for 15 months in French oak barrels, this wine complements any cut of steak, Italian dishes and blue cheese. Blend: 29% Cabernet Sauvignon, 24% Merlot, 20% Petit Verdot, 15% Cabernet Franc and 12% Malbec.
Reserve Cabernet Sauvignon
Gray Ghost's Reserve Cabernet Sauvignon is made from 100% estate-grown Cabernet Sauvignon grapes. After fermentation, the free run wine is siphoned into French oak barrels. The wine ages for two and a half years in the oak prior to bottling. The wine is then bottle aged for a minimum of six months prior to release. This wine explodes with dark berry character - layers of blackberry, plum and raisin. The finish lingers with heavy, velvet tannins. Perfect complement to beef tenderloin, prime rib, bison, and bleu cheeses. Gray Ghost produces a Reserve Cabernet only in exceptional years.
*Victorian Red
A light, semi-dry, soft red wine with bright fruit flavors that linger on the palate. A red wine for white wine drinkers! The Victorian Red is an excellent complement to pork, lamb, poultry, spicy food or picnic fare. Can be served at cellar temperature or chilled.
*Adieu
This late harvest Vidal Blanc is produced only in exceptional years. The near perfect growing season allowed for extended hanging of the fruit and thus produced some of the most flavorful and sweet grapes ever brought in from the vineyard. The residual sugar of 11.5% along with the rich Muscat and apricot aromas and flavors have made this a must for serving as an after dinner wine with or without a complementing dessert. Complementing desserts include cheesecake, fruit and lighter cheeses with French bread.
In addition to Gray Ghost's current release wines, the winery offers a gift shop with an extensive selection of embroidered clothing, t-shirts, wine accessories, gourmet food products, hand-crafted vine wreaths and jewelry.