White Wines

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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. 

$20 per bottle

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.  

$28 per bottle

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. 

$19 per bottle

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. 

$18 per bottle

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

$18 per bottle

This  elegant, off-dry Riesling has aromas bursting with pineapple, delicate  honeysuckle and citrus.  The palate exhibits bright flavors of  tangerine, pineapple and mango. The lively acidity is well-balanced with  a hint of silky smooth sweetness on the finish. Serve with fish,  poultry or pasta dishes with white sauces. 

$25 per bottle

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. 

$25 per bottle

This  100% Estate-grown Cabernet Franc was fermented in small lots and aged  in French oak for about ten 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. 

$28 per bottle

This  Bordeaux-style Cabernet was blended with small amounts of Merlot and  Cabernet Franc to add complexity. It was then aged for twenty months in  oak. The wine was aged in French and American oak before being bottled  as an unfiltered wine. The result is a full-bodied Cabernet with cherry,  currant and blackberry flavors and a rich velvet oak finish. This is an  outstanding complement to prime rib, steak, red meat dishes and  stronger cheeses such as Gorgonzola and Stilton. 

$29 per bottle

A  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: 35% Cabernet Sauvignon, 22% Petit Verdot, 16% Merlot, 15%  Cabernet Franc and 12% Malbec. 

$32 per bottle

This  full-bodied Petit Verdot exhibits aromas of dark berry, vanilla and  spice.  The palate is highly-structured with layered flavors of juicy  blackberry, black plum and currant.  French oak aging gives this  intensely colored red wine a velvet mouthfeel and lingering, lush  tannins.  This rich wine pairs nicely with premium cuts of beef, bison,  well-aged cheeses and wild game. 

$35 per bottle

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 displays layers of  blackberry, black raspberry, bing cherries and dark cocoa. The finish  lingers with elegant, dusty velvet tannins. Perfect complement to beef  tenderloin, prime rib, bison, and blue cheeses. Gray Ghost produces a  Reserve Cabernet only in exceptional years. 

$50 per bottle

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. 

$18 per bottle

This late harvest Vidal Blanc is produced only in exceptional years. The  growing season allowed for extended hanging of the botrysized fruit and  thus produced some of the most flavorful and sweet grapes ever harvested  from the vineyard. The residual sugar of 7.5% along with the rich  peach, honey, 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, pumpkin pie, fruit  and lighter cheeses with French bread. 

$30 per bottle