OUR WHITE WINES
AURORE — Aurore is a white complex hybrid grape created in France by Albert Seibel. It was first introduced to the United States, via Ellis Island, in the 1940s. Aurore tends to produce light-bodied floral wines that are relatively neutral in flavor but often exhibit the characteristic “foxy” note typical of many hybrids.
CHARDONEL — Chardonel, a French hybrid, is the cross of Seyval and the very popular, Chardonnay. Chardonel wines, which were first made in 1966, have been described as pleasant and delicate with light fruitiness and flavors similar to Chardonnay.
EDELWEISS — Edelweiss was developed by Elmer Swenson in 1980 in cooperation with the University of Minnesota. It was first developed as a table grape, but early harvesting revealed its suitability for making white wine. Edelweiss wines are typically well-balanced and semi-sweet, with a floral aroma.
LA CROSSE — La Crosse is a light-skinned white hybrid grape produced and patented in Wisconsin by Elmer Swenson in 1970 and released for commercial use in 1983. La Crosse, named after the city on the banks of the Mississippi River in Wisconsin, makes a rich, fruity wine with a spicy aroma.
TRAMINETTE — Traminette is a French-American hybrid made by Herb C. Barrett in 1965 at the University of Illinois. Originally created to produce a table grape with the flavor of a German wine, Traminette was released at Geneva, New York in 1996, and has steadily grown in commercial significance ever since. Aging well, wine produced from this grape has a fragrant aroma and a floral taste.
VIDAL — Vidal was developed in the 1930s by French wine grape breeder Jean Louis Vidal. His primary goal in developing the variety was for the production of Cognac. Due to its winter hardiness, this grape variety is cultivated most extensively in Canada and the cold-climate regions in the U.S. Wine produced from Vidal tends to be very fruity, with aroma notes of grapefruit and pineapple.
VIGNOLES — Vignoles, originally named “Ravat 51”, is a complex hybrid wine grape variety that was developed in the 1930s by French grape scientist Jean Francois Ravat. Wines produced from Vignoles tend to be dry or semi-dry, clean and crisp with a pineapple flavor balanced with agreeable acidity.