The most distinctive and elegant of the Iron Horse cuvées, made from 100% Chardonnay, this vintage is aged an average of 4 plus years on the yeast. It is ethereal - like drinking a cloud.  It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.

A natural on Sunday morning with a beautiful, juicy melon.  It is a sensational match with oysters, smoked salmon, caviar and pate. Ideal with roast chicken because it adds a clean, lemony flavor to the dish.

The wildest of the Iron Horse Sparklings and surprisingly the driest. Bold and vibrant in both color and taste, it is pure exuberance. The color and richness come from cold soaking the Pinot Noir on the skins. The blend is 81% Pinot Noir and 19% Chardonnay.

Brut Rosés are the most versatile of food wines. A favorite combination is with steak. Another is steamed lobster. It also goes with Mediterranean cuisine, including seared Ahi tuna with tomato, olive oil and garlic. An excellent choice with duck or venison. Perfect for Easter ham and Thanksgiving turkey. This is Mark Miller's recommendation as the most versatile with Asian flavors. And the experts agree that it is the best of all possibilities with bar-be-que.

The most traditional of the Iron Horse Sparklings. A classy blend of 68% Pinot Noir and 32% Chardonnay, aged an average of four years on the yeast in the bottle. Wonderfully rich and creamy, it sends all kinds of memory bells that say "champagne", though the fruit is unmistakably Green Valley of Russian River Valley. It is vintage quality in every sense of the word.

The ultimate food wine. Goes with everything--sushi, fried, salty and spicy dishes, rich chicken soup (guaranteed to cure whatever ails you), with popcorn on movie night. The best no-fat dessert is Brut and fruit - a handful of fresh berries in summer or sliced mango in winter.

Joy! is a new Sparkling Cuvée from Iron Horse, produced only in magnums and aged 10 to 15 years on the yeast in the bottle. It is a gorgeous combination of elegance, refinement and power. Joy! is "non-vintage" or "multi-vintage" in the sense of representing a range of years. Production is very limited. We currently have 1,200 magnums sufficiently aged. Younger vintages will continue to age at Iron Horse until they reach this quality level.

The perfect, most glamorous, joyful aperitif. Pairs beautifully with freshly shucked oysters, thinkly sliced smoked salmon; farm fresh radishes with rich, creamy butter and fleur de sel sea salt, pate.

The same base wine as Classic Vintage Brut, but with a richer dosage, which makes it more opulent, slightly sweeter and heightens the fruit. Originally designed for the historic Reagan-Gorbachev Summit Meetings ending the Cold War. According to USA Today, "an intertwining of the arts of diplomacy and gastronomy".

This blend is balanced with 68% Pinot Noir and 32% Chardonnay.

Delicious before, during or even as dessert. Especially festive during the holidays with a handful of pomegranate seeds bobbing in the glass.

Ultra Brut means ultra dry, ultra bright, ultra expressive.  The dosage is under 0.6% residual sugar - barely perceptible, but adds just the right amount of “polish”. 

This Ultra Brut is a blend of Pinot Noir and Chardonnay grapes that has a nose of mildly toasted hazelnut, green apple and honeydew melon.  On the palate, the flavor start out with key lime, creamy mouth-feel at the mid-palate with a touch of orange peel at the finish. 

Serve with anything raw, including oysters, fruit, vegetables, sushi and sashimi, cured and smoked fish, even yoghurt.

This is Iron Horse's Blanc de Noirs, made from predominately Pinot Noir.  It has a beautiful, pale-peach hue. Rich and creamy, like pure strawberries and cream, this is without doubt the most romantic of Sparklings.  It is dangerously easy to drink.  A favorite for many, Iron Horse is probably best known for this cuvée.

Marries perfectly with frisee salad with diced bacon and a Pinot Noir vinaigrette, Chinese chicken salad, scrambled eggs and caviar, rock shrimp and potato frittata, mushroom dishes such as a grilled Portobello sandwich or wild mushroom risotto, poached salmon - hot or cold, and best of all, chocolate dipped strawberries