Black Oak

Chardonnay

Winemakers Notes
The Black Oak Chardonnay is a bright, aromatic wine. The tropical fruit flavors invoke ripe mangoes and juicy pineapples, with a hint of vanilla bean in the finish. Our food pairings would include meal selections such as chicken pot pie, grilled tuna steaks and fettuccine Alfredo.

Gold – Black Oak, California, Chardonnay 2009

San Francisco International Wine Competition Awards Won:
Bronze Medal Black Oak 2010 Chardonnay, California

Cabernet Sauvignon

Winemakers Notes
The Black Oak Cabernet Sauvignon is a medium-bodied wine with aromas of rich plum and cedar. The flavors are reminiscent of dark cherry and blackberries with a nice sprinkling of spice. Our food pairings would include meal selections such as hearty lasagna, Dijon pork chops or a grilled flank steak.

San Francisco International Wine Competition Awards Won:

Bronze Medal Black Oak 2009 Cabernet Sauvignon, California

Reisling

Winemakers Notes
The Black Oak Riesling is a full-bodied, slightly sweet tasting wine. It is graced with perfume and fruity white peach aromas. The apricot-honey finish is long as a hint of green apple lingers. Our food pairings would include meal selections such as a roasted turkey with all the trimmings or a fruit baked ham.

Pinot Noir

Varietal : 100 Pinot Noir
Appellation: 100% Italy
Barrel Aged: 100% of Blend
Alcohol: 13.45%

Winemakers Notes:
Deep ruby in color with a lovely bouquet of sweet spices, even a dusting of cinnamon and nutmeg. The flavors are flowing with ripe black cherry. Complex and clean layers, some plum notes, meld into a smooth, velvety finish. This medium-bodied wine with it’s fresh acidity will complement many meal selections. It pairs well with most seafood, poultry, pork, beef and lamb.

Pinot Grigio

Winemaker’s Notes:
A fresh, dry wine with a fabulous floral bouquet. A wine of medium-body with rich, layered flavors. Bright and lip-smacking good with a fantastic price to boot. This wine blend would be fine to serve all on it’s own as an aperitif or as a complement to a wide array of meals that require an un-oaked, mineral based wine such as shellfish, seafood, pasta or poultry.

Silver Medal Winner – 2004 Monterey Wine Competition

Merlot

Winemakers Notes
The Black Oak Merlot is a medium-bodied wine with aromas of grape jam and roses. The flavors are a nice combination of soft plum, blueberry and a touch of toasted cocoa. Our food pairings would include meal selections such as slow-cooked beef stew, vegetable pizza or a bacon and spinach quiche.

San Francisco International Wine Competition Awards Won:

Bronze Medal Black Oak 2009 Merlot, California

Bronze – Merlot, Vintage 2009 or Later – Black Oak, California Merlot 2009

White Zinfandel

Winemakers Notes
The Black Oak White Zinfandel is packed full of sweet fruit flavors. Aromas of lavender and tangerine mingle with mouth-watering cranberry and honeysuckle. Our food pairings would include meal selections such as spicy chicken tacos, strawberry crepes, or an
apricot pie.

Sweet Red

Winemakers Notes:
The Black Oak California Red Table Wine is a delightful wine with aromas of cedar and summer berries. Light in body, the flavors are a blend of bright cherry with a hint of cinnamon. Our food pairings would include meal selections such as a cheese and fig platter or pizza with pineapple.

Sweet White

Winemakers Notes:
The Black Oak California White Table Wines a charming wine with aromas of summer, fresh picked flowers and the delicately sweet flavors of creamy lemon and honey. Our food pairings would include meal selections such as patio luncheons, fruit salads or a light dessert such as Key Lime pie.