Our Wines

The 47 Friends Red Table Wine is a wine that I open often – any night just for Ken and me, when a friend stops over, or when we go over to someone’s house for din­ner – because it is deli­cious wine at a price that I can afford to drink anytime.

This wine was unveiled in its infancy at a yearly gath­er­ing of friends, held on the Sonoma Coast, where it was chris­tened “47 Friends.”  Whether there were 47 Friends present, or they drank 47 bot­tles of wine, nobody can quite remem­ber.  Grab your 47 Friends and enjoy!

The 47 Friends table wines form the base of Ancient Oak Cel­lars’ offer­ings. Blend­ing to cre­ate table wines gives the wine­maker the free­dom to select the best fla­vor com­po­nents that marry ripe, young intense fruit fla­vors with more mel­low, com­plex flavors.

They are a wine to take to din­ner at a friend’s house, and are also afford­able enough to drink any evening when the day’s work, the kids’ soc­cer games, the gar­den­ing, and your yoga class are all finally completed.

This 2001 Bar­bera from Terzetto offers aro­mas of bright red berries, with hints of leather and west­ern sage. In the mouth the red berries keep on com­ing, with palate-stimulating acidity.

Spiced dark cherry, dark sweet choco­late, hints of green pep­per and light vanilla – this wine has some atti­tude!  Its high nat­ural acid­ity is sur­pris­ing and assertive, but the fin­ish is gen­tle and pleasant.

Pair with all things Ital­ian, roast pork or beef, hard sausage, soft cheeses, grilled win­ter veg­eta­bles, egg­plant parme­san, or Asian plum chicken.

Lyset’s Caber­net Sauvi­gnon is a world traveler—comfortable with sim­ple foods, con­fi­dent with ele­gant foods, and always wel­come at the fireside.

It has a dark, crim­son color and rich fruit fla­vors, bal­anced by silky tan­nins and a lin­ger­ing fin­ish. The aro­mas of black cur­rant, plum, and choco­late will remind you of places you have been — or want to visit.

Lyset means light – or can­dle – in Nor­we­gian.  the Lyset brand pays trib­ute to the Nor­we­gian her­itage of Ancient Oak Cel­lars’ owner.

The term Claret refers to a Bordeaux-style blend of two or more of the fol­low­ing grapes: Caber­net Sauvi­gnon, Caber­net Franc, Mer­lot, Mal­bec or Petite Ver­dot.  Weisinger’s 2003 Claret, a blend of Mer­lot and Caber­net Franc, is dark, brood­ing, lush and wor­thy of aging, with well-balanced acids and firm tannins.

A fan­tas­tic choice for din­ing al fresco over­look­ing the thor­ough­bred pad­dock, or enjoy­ing an impromptu meal while snug­gling up with a sweetie and a warm fire.

Always an adven­ture, this vinatge blend offers hints of fresh rasp­berry jam, pie cher­ries, and vanilla.

A chance to savor the Rogue Val­ley of south­ern Ore­gon, Weisinger’s 2002 Mer­lot is a blend of three vine­yards: River Bank Vine­yard lies to the north, Car­pen­ter Hill on the west and Heron Hill is in the south. While these three vine­yards vary in soil, ele­va­tion and rain­fall, together they express the char­ac­ter of the Rogue Valley.

Weisinger’s Mesco­lare is an ele­gant, full-bodied blend of Caber­net Sauvi­gnon, Caber­net Franc, Syrah, and Neb­bi­olo. The aroma is high­lighted with rich, dark fruit and resinous herbs. Fla­vors of black­berry and dark plum com­bine with hints of oak.

This spicy wine is an excel­lent com­ple­ment to Ital­ian cui­sine, and also pairs well with dishes that have a bit of spice themselves.

One of the first single-varietal bot­tlings of Moure­dre released from Wash­ing­ton State, this single-vineyard Mourve­dre was aged for 20 months in a mix­ture of new and sea­soned barrels.

This is a wine that bridges the fla­vor gap between Syrah and Mal­bec, and is very food-friendly. Pair with suc­cu­lent meats or game, and – above all – remem­ber that this is wine to be enjoyed with others!

Yel­low Hawk Cellar’s dry-style Mus­cat Canelli is not a dessert wine. Rather, it is a fresh wine, with fra­grant trop­i­cal notes well-balanced by crisp cit­rus tones.

This dry-style Mus­cat Canelli is per­fectly suited to drink­ing with spicy foods such as Thai and Indian, as well as other strongly-flavored foods.

This crisp, sweet dessert wine offers a light fra­grance of hon­ey­suckle and jas­mine, fol­lowed by essence of man­darin orange, ripe pear, and a hint of caramel.

This unique blend exhibits robust fla­vors of green apple, grape­fruit, peach, hazel­nut and laven­der, with notes of vanilla left to linger in the fin­ish. The 2% resid­ual sugar is nicely com­ple­mented by bright acidity.

In 1991 Weisinger’s of Ash­land cre­ated south­ern Oregon’s first Bor­deaux blend from the Pom­padour vine­yard.  It has been a sig­na­ture wine of Weisinger’s ever since.

The 2004 Petite Pom­padour was aged for 18 months in a mix of Amer­i­can, French and Hun­gar­ian oak. It is unfined and unfil­tered to pre­serve as much of the fruit char­ac­ter of the wine as possible.

Pebblestone’s Pinot Gris was very lightly pressed to extract only the essence of the Pinot Gris grape, leav­ing behind harsh tan­nins. It was aged 6 months on its lees, result­ing in a wine burst­ing with fla­vors and with a rich mouth feel. With its crisp acid­ity and rich mouth feel, this bril­liantly clear wine is an excel­lent com­ple­ment to with appe­tiz­ers and Asian food.

From grapes hand-picked in the cool of the morn­ing on the east side of the Russ­ian River Val­ley, this Pinot Noir was made in small per­me­nters, aged in French oak bar­rels, and allowed time in the bot­tle before release.

Ancient Oak Cel­lars’ 2006 Russ­ian River Pinot Noir has ele­gant fruit along with a hint of spice, while fine-grained tan­nins pro­vide struc­ture to sup­port a long fin­ish.  Pairs well with wild-caught salmon, grilled pork, and pasta.

From grapes hand-picked in the cool of the morn­ing on the east side of the Russ­ian River Val­ley, this Pinot Noir was made in small per­me­nters, aged in French oak bar­rels, and allowed time in the bot­tle before release.

Ancient Oak Cel­lars’ 2006 Russ­ian River Pinot Noir has ele­gant fruit along with a hint of spice, while fine-grained tan­nins pro­vide struc­ture to sup­port a long fin­ish.  Pairs well with wild-caught salmon, grilled pork, and pasta.

Tastes of ripe wild straw­ber­ries and bright Rainer cher­ries paired with aro­mas of spicy gera­nium and sun-warmed white oak barn boards make this the per­fect wine in the sum­mer with bread, cheese and salami, grilled meats, and con­certs in the park, and in the win­ter with pizza, hearty soups, and cozy evenings by the fireplace.

The bright acid attacks your tongue before the apple, apri­cots and peach fla­vors come in to soothe the palate. The fin­ish has a pinch of sweet­ness – all mak­ing for a refresh­ing, deli­cious glass of wine.

The very warm grow­ing sea­son of 2007 pro­duced some lovely aro­mas of peaches and cream and lychee nut.  This vin­tage has a big­ger mouth­feel than the acclaimed 2006 Ries­ling, while still deliv­er­ing refresh­ing acid­ity.  Fin­ished in an off-dry style.

Dry, not sweet, this lively beauty is rich with fresh berry fla­vors and color.

Rosato is a ver­sa­tile wine cre­ated for year-round plea­sure.  Enjoy with baked ham, seafood, sushi, salad courses, fresh and aged cheeses.  Also a crisp part­ner to fruit courses, green salad, pasta and potato sal­ads, and grilled or roasted chicken.   Serve lightly chilled.

San­giovese grapes have been the heart of great wines in Chi­anti and other north­ern Ital­ian areas for cen­turies, and this Crow­foot vin­tage reflects that her­itage. This bot­tling evokes plums and figs, with a slight tang of smoke and a note of vine­yards dur­ing crush.

Excel­lent with Ital­ian food as well as a pork loin or line-caught North­west salmon.

The San­giovese grapes for this wine come from a trio of very small vine­yards in the Walla Walla Val­ley.  One con­tributed aro­matic fruit, another has very small berries, which con­tributes dark color and promi­nent acid to the blend, while grapes from the third vine­yard pro­vide the chewy tan­nins and structure.

This wine opens up over time, dis­play­ing leather and dried cher­ries along with firm tan­nins and food-friendly acid­ity. The fin­ish is sur­pris­ingly nutty with a pinch of tobacco.

This medium-bodied classic-style San­giovese is espe­cially good with clas­sic Ital­ian dishes, like pasta pri­mav­era, roast pork loin, and lamb, and is lovely with wild-caught North­west salmon.

A hint of Syrah adds com­plex­ity to ele­ments of black plum, fig, dark cherry and smoke, bal­anced with light oak from eleven months of bar­rel aging.

An ele­gant com­pan­ion, Lyset’s Sauvi­gnon Blanc cou­ples lus­cious fla­vors and flo­ral notes with bright, crisp acid­ity.  The crisp acid­ity makes it light on the tongue, while sub­tle flo­ral notes give it a rich, round mouth feel.

Lyset means light – or can­dle – in Nor­we­gian.  The Lyset brand pays trib­ute to the Nor­we­gian her­itage of Ancient Oak Cel­lars’ owner.

CLOSE-OUT PRICE on the 2005 Vintage!

Sol­stice marks the cycle of the sea­sons.  Vines store the sun’s lumi­nous energy in the fruit dur­ing the summer’s golden days before rest­ing through the long win­ter nights.  The wine­maker gen­tly releases that power as grapes are trans­formed into wine

Sol­stice presents bright cherry and juicy plum char­ac­ters, with vanilla, car­damom, and mocha java notes. Pair with roast beef, lamb, game, roasted or grilled veg­eta­bles, and tomato-based pas­tas, soups and stews.

Lovely aro­mas of smoke and black­berry greet you, then lay­ers of dark fruit, licorice, and cracked-pepper bacon all wrapped in silky tan­nins draw you into the expe­ri­ence of this com­plex wine.

Mod­eled after Terold­ego pro­duced by Foradori, this ver­sion is a bit dif­fer­ent – as one would expect from the dif­fer­ences in cli­mate and ter­rain. It presents aro­mas of cherry and black­berry with under­cur­rents of sage and tof­fee. It has a soft, mouth-filling tex­ture, and some hints of dried herbs emerge, in addi­tion to the cher­ries and black­ber­ries, pro­duc­ing a very long finish.

Made in the saignee method, with free-run San­giovese and Mourvedre.

Notes of straw­berry, cherry pie, rhubarb are very promi­nent, with an under­cur­rent of red apple peel and pome­gran­ate.  A long-evolving sweet fin­ish has a kiss of cin­na­mon and cherry. This wine is per­fect for hot sum­mers in the cool shade.  Drink with appe­tiz­ers, through din­ner, and with dessert too!

Volé Sonoma County Zin­fan­del is a zin­fan­del drinker’s dream. Com­plex spice blends with the char­ac­ter­is­tic Sonoma County zin­fan­del ripe-berry fruit fla­vor and richness.

This is the wine that inspired the Volé brand – a soar­ing wine that will make you think that you can do that ethe­real leap…or at least inspire you to renew your sub­scrip­tion to your local dance or other per­form­ing arts organization.

Fla­vors are of sour cherry and dried herbs with an under­cur­rent of a win­ter­green and clove on the finish.