Tranquil Heart Vineyard is a biodiverse craft wine-maker. We cultivate and harvest six different varieties of grapes to make our Award-Winning Red, White and Rose small-batch wines.

RED – Aglianico (Al-yahn-ee-c0) Aglianico, increasingly admired, for it’s deep, dark, late-ripening, densely graphite-scented fruit most famously inspiring the creations of Taurasi of Campania and Aglianico del Vulture in Campania. This rustic, inky dark wine is superior in tannins and in acidity.  Our Aglianico is superior in both color and flavor with fresh notes of raspberry, licorice, and hints of clove.

Pairings – Aglianico loves food and is fantastic with rustic, wood-fired pizza, smoked salmon, spicy cured meats, braised and lean grilled meats, seafood or pesto over pasta, eggplant all parmigiana, artichokes, lamb (chops, roast, and steaks), chili, hearty stews, hard cheeses such as Pecorino, Gouda, or aged Manchego.

RED – Teroldego (tehr-AWL-deh-go) The Teroldego grape is medium-sized and dark in color. Its vines need rigorous pruning. Depending on the year and the weather, the grapes ripen relatively early. This wine is marked by purity, dignity and intensity of the fruit. Soft yet penetrating, its sweetness is backed by a supporting acidity that weaves elegantly among the fruit. The deep almost shy notes reveal itself as the aromas come into focus; wild berries, pomegranate, and roasted hazelnuts. Pairings – Very food-friendly, and terrific with minestrone soup, grilled or roasted red meats, pasta, risottos, and fish dishes prepared with flavorful sauces, bread dumplings, speck, pork, or acidic or slight bitter vegetables and Blue and Gorgonzola cheeses.

RED – Barbera (Bar- BEAR-uh) Barbera is the most common grape in northwest Italy, where for long it was responsible for lightish, bitter cherry-flavored wines with marked acidity.  Treated to barrel aging, it produces an exciting fundamental impact on the chemistry of the wine being aged. The result is a better-balanced wine with a deeper, darker hue and enhanced aromatics and other intricacies. Because Barbera is inherently low in tannins, the use of oak barrels can impart some much-needed wood tannin to the wine and thereby enhancing the wine’s structure and complexity. It also softens and takes the burr off Barbera’s tart acidity. The net result is a less acidic, better balanced, softer and more tannic, cellar-worthy wine. Pairings – Pair with oven-roasted chicken, seafood jambalaya, meat lasagna, beef stroganoff, roast beef, ravioli, manicotti (w/cheese), rosemary lamb chops, veal and potatoes vinaigrette, veal scallopini, braciola di maiale, pizza with artichokes or red peppers, tomato and basil pizza, minestrone, beef with mushroom and/or onion gravy. Fontina cheese, Brie, Gorgonzola, or a harder cheese pairs very nicely.

WHITE – Fiano (Fee-ahn-no) Fiano, is an Ancient vine of Campania in Italy that makes a strong wine, it is also grown in Sicily and Australia where it makes a luscious dry wine. Fiano grapes can produce an age-worthy wine that has the potential to develop in the bottle for several years after the vintage date. You will find our young Fiano is intensely flavored and aromatic with honey notes that over time develop more spicy and nutty notes. Pairings – This crisp, dry white wine can be paired with a range of foods, try it with seafood, pasta dishes, or other Italian style cuisines. Gouda, Havarti, Borsen herbed and Feta Cheeses complement this wine beautifully.

WHITE – Viognier (VEE-ohn-yay) Viognier is known for its floral aromatics, lushness on the palate and long finish. An array of complex flavors, from apricot and orange blossom to violet and rose, give Viognier, its irresistible allure. Viognier vines start to hit their peak after 15 to 20 years. The origin of the grape is unknown, however, Viognier is presumed to be an ancient grape, possibly originating in Dalmatia (present-day Croatia) and then brought to Rhone by the Romans. It is a light, dry, crisp table wine with a hint of sweetness and notes of peach and citrus. Pairings – Viognier is often paired with smoked oysters or mussels, or herb-roasted free-range chicken or spicy chicken dishes, goose or duck, indian curries, Asian sauce, seafood like lobster, crab, shrimp, ono, scallops, mahi, chili, hot wings, sushi rolls, and wontons. Fruits like apple, fig, guava, lemon, lime, orange, papaya, pear, persimmon. Vegetables like asparagus, red cabbage, carrots, corn, oyster mushrooms and pumpkin, Goat and Gouda are also excellent cheese pairings.

WHITE – Muscat Blanc (MUHS-kat blaank) Muscat, a great and ramified family of wine varieties usually producing wines that actually smell and taste of grapes. Muscat vines tend to thrive in hot climates and come in many colors of grape skin, from greenish-yellow through pink to dark brown, but almost all of them produce wine that was white in its youth. They have historically been made rich as heavy dessert wines but you will find ours to be light and a little on the dry side producing a suitable table wine in the style of Muscat d’Alasce. Pairings – Muscat Blanc will pair nicely with Chinese, Indian, Thai, seafood, soups, vegetables, salad, white sauce like Alfredo, pasta and cheese like Blu del Moncenisio, Fourme d’ Ambert, Gorgonzola, and Valdeon.

ROSE- Bianca Barbera (Be An Cha- Bar- BEAR-uh) Barbera grape harvested early & treated like a white. Resulting in a crisp, dry, refreshing Rose’ with a wonderful bouquet of melon & fresh flowers.

RED BLEND– William’s Wild Red Reserve Silver Award-Winner -a beautiful red blend of Barbera, Aglianico & Teroldego. This wine stands alone.