Sandy soils and cool ocean summer breezes create the perfect growing conditions for crafting fine artisan wines. Hawk Haven uses local and estate grown vinifera grapes in all our wines. Below is a list of the wines we currently carry. Selection varies throughout the year; check back often to see what varietals and vintages we’re offering today.
Stop by our Wine Tasting room to taste any of our award-winning wines (click here for our Current Hours & Upcoming Events), or call us at (609) 846-7347 or e-mail us at firstname.lastname@example.org to have our wine shipped directly to your doorstep.
American Kestrel White
This light white table wine is part of our Hawk Series wines and is named after a bird of prey known to migrate through the Outer Coastal Plain. Stainless steel fermenting enhances the bright and fragrant flavors of citrus, fresh apricot, and lemon. A fruit forward wine with a mineral, flinty edge. Try with crab or a light white fish.
2012 Pinot Grigio
Bright and mouth-filling with flavors of Bosc pear, honeydew melon, kiwi, and grapefruit. Lingering finish of grapefruit. A great starter wine, or pair with a shellfish entree.
Green apple and white peach. A tangy, clean finish rounds out the wine, making it a true delight. A great wine selection for the holidays, a definite crowd pleaser.
Wine Notes: TBA
Northern Harrier Red
Our Northern Harrier is the third wine in our Hawk Series of wines. A Northern Harrier is a long-winged, long-tailed hawk of open grassland and marshes. This blend of three grape varietals achieves the winemaker’s goal of producing a fun, everyday red wine. A pleasant example of a Bordeaux from New Jersey. Nice balance of fruit and tannins brightened with acidity. This wine craves food! Pair with everyday meals: brick oven pizza, pasta dishes, rustic sandwiches.
2011 Proprietor’s Blend
Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah
Aged in French oak
9-14% ABV (table wine)
Bottled August 2013
Produced 423 cases
A cru bourgeois from a good year, nice everyday drinking wine. Pretty aromas of coffee, leather, strawberry, and dried herbs. Medium bodied with soft tannins and good balance. Try with grilled pork chops.
A classic Merlot on the nose- plum, cherry, dried herbs. Medium-to-full bodied wine with great balance and a richness from its refined tannins. Long finish of sour cherry candy. This wine will age well for 7 to 12 years.
Our version of the Super Tuscan blend. A wine that will improve for 5 to 15 years. Nose: plum, strawberry, camphor box, nutmeg. Mouth: creamy, full entry, mouth-filling, and refined. Flavors of strawberry jam, autumnal forest floor, and hints of citrus. Finish: long (we are talking more than a minute here), alpine strawberry, orange ring. Pair this wine alongside a nice, juicy steak.
Cabernet Sauvignon, Merlot, 2% White Zinfandel
Aged in stainless steel
9-14% ABV (table wine)
Bottled June 21, 2014
Wine Maker’s Signature Series
An experimental farmer, he takes chances and pushes the envelope. Our estate vines are his most prized asset. Those that rise to the challenge, producing what he considers worthy, earn the Signature Series label of his limited production, artisan wine collection.
Tasting Notes: Pronounced Vee-on-YAY, this varietal is known for high alcohol, low acidity, and flavors of peach, apricot, and spice. Its recent rise in popularity has challenged the long-running worldwide monopoly of Chardonnay. A good wine, for sure. Try with spicy Thai cuisine or chilled shellfish.
2012 Barrel-Fermented Dry Riesling
Aged 7 months in French oak
Bottled April 2013
Produced 43 cases
A beautiful example of our daring wine making techniques! This barrel-fermented dry Riesling was made to pair with the wine maker’s favorite dish: Cape May Salt Oysters.
Aged 22 months in French oak
Bottled August 2013
Produced ~300 bottles
Strawberry, smoke, camphor, leather. Young typically rough tannins that give way quickly. Be patient and lay this wine down for a few years, then pair with a grilled lamb and you will be transported to Basque Country! Typical of Spanish Tempranillo- this wine should age well for about 10 years.
In the Cellar
Below are previous vintages, varietals, and blends that are now in the Winemaker’s Cellar and no longer available.
This wonderful blend of a young and vibrant Chamborcin along with the bold, yet well rounded Cabernet Sauvignon make this a versatile wine for a wide variety of food pairings. The 2008 Cabernet was aged in oak for 21 months to allow for ample maturity of its tannins. While the 2009 Chamborcin was aged in stainless steel in order to retain its fruity youthfulness. Beautiful aromas of raspberry from the Chamborcin lead into structured layers of blueberry, blackberry and nutmeg from the Cabernet. Medium bodied with a refined finish. Try with Red Snappersautéed in a classic lightFrench Provençale sauce. Cheese pairing suggestion: Etorki or Gruyere de Comte. Awarded a silver medal in the World Wine Championship. 88 point rating and highly recommended by Beverage Testing Institute: Garnet violet color. Aromas of stewed berries, herbs, and tomatoes and dried leaves with a supple, dry-yet-fruity medium-to-full body and a chocolate covered cherry and nutskin accented finish. A nice, earthy table wine that will go well with roasts and stews.
Classic Bordeaux structure with grace and power. Mouth-filling with a wonderful tannin, acid interplay. On the nose blackberry and plum with a hint of minerality. An excellent food wine you must try with New Zealand Rack of Lamb. Cheese pairing suggestion: Havarti. Awarded a gold medal in World Wine Championship. 93 point rating and highly recommended by Beverage Testing Institute: Deep garnet color. Aromas of clay, buttercream, mint tea, and cranberry coulis with a supple, silky, dry-yet-fruity medium body and a long, smooth, herbal and savory root vegetable, tomato and apple skins, menthol tobacco ash, and cedar accented finish. Distinctive, dynamic and exotic; will go brilliantly with Middle Eastern lamb.
2008 Cabernet Sauvignon
100% Cabernet Sauvignon
Aged 21 months in French oak
Produced 217 cases, bottled July 15, 2010
Plucked from the most mature vines of our vineyard, our estate Cabernet Sauvignon is the wine-maker’s favored varietal. The fruit was hand picked, gently de-stemmed, then fermented with as many whole berries as possible to preserve the delicate fruit flavors and aromas. Aged 21 months in 80% new French oak. Aromas of autumn leaves, chocolate coffee bean and red clay. Tart pomegranate and herb accented finish. A robust wine with a nice dose of Old World charm. Medium- to full-bodied. Try with filet mignon sauce au poivre, dolce gorgonzola, and caramelized onions. Awards: 2011 World Wine Championship Gold Medal, 91 Points- “Exceptional” (Beverage Testing Institute)
A classic Merlot. Medium-to-full bodied. Very Bordeaux in nature. Fine tannins. Cherry, dried lavender and rose petal flavors float in a creamy texture with an excellent balance. This wine will improve for 10 years. Awarded a silver medal by World Wine Championship and a bronze medal in the International Finger Lakes Wine Competition. 88 point rating and highly recommended by Beverage Testing Institute: Ruby red color. Aromas of plum pudding and tomato chutney with a chewy, dry-yet-fruity medium-to-full body and a nice kiss of vanilla and peppery spices on the gentle finish.
Our second vintage of this star-studded blend. Gull brooding aromas of blackberry, strawberry jam and camphor. Jammy flavors and a rich, sweet entry give way to a long finish of wild strawberry. A wine that will improve for 5 to 8 years. Pair this wine with a juicy steak and you will be left begging for more. Awards: 2012 Finger Lakes International Wine Competition Bronze Medal
Our 2010 Pinot Grigio is lively with bright acidity and a long finish. The grapes were harvested at full maturity, whole cluster pressed and cold fermented over a three month period. The wine was bottled young to capture the subtle aromas. White peach and jasmine aromas with flavors of peach giving way to ripe apricot. Pair with a buttery, light fish. Awarded a bronze medal in the International Finger Lakes Wine Competition.
A mouth filling, yet restrained, very structured wine. Creamy with bright acidity. Flavors of lemon, kiwi, mango and a hint of oak spice. Burgundian in style. A hint of butter and lemon crème brulee. Pair with salmon or chicken. Awarded a silver medal by New Jersey Monthly Wine Competition, a silver by the Finger Lakes International Wine Competition, a silver by World Wine Competition. 88 point rating and highly recommended by Beverage Testing Institute: Golden yellow color. Aromas of roasted pineapple and toasty meringue with a fruity-yet-dry medium body and a honeyed apple, lemon mousse, fruit salad, and delicate brown spice accented finish. Tasty.
Offered to our Wine Club Members only. Awarded a silver medal in World Wine Competition and a bronze in the International Finger Lakes Wine Competition. 87 point rating and highly recommended by Beverage Testing Institute: Golden color. Lush fresh baked peach strudel and orange sorbet aromas with supple, fruity medium body and a honeyed golden raisin chutney and apple-pear cider finish. A nice late harvest style gewurz.
A perfect match for our southern Outer Coastal Plain vineyard conditions, Cabernet Franc vines thrive in sandy soils and fare well in a slightly cooler climate due to early bud and ripening. Although its known for it’s place in Bordeaux blends, Cabernet Franc produces an impressive single varietal wine with a lighter pigmentation but smoother mouth-feel than Cabernet Sauvignon. Our 2011 vintage has aromas of forest floor, dried leaves, plum, and blueberry. Medium-to-full mouth fades to a long, rich finish of dried blueberry. Pair with a grilled steak.
2010 is our third vintage of this star-studded blend. A wine that will improve for five to fifteen years. On the nose, strawberry, mango, exotic spices. Mouth-rich, long fruit-driven finish, mouth-filling yet subtle tannins. Pair this wine alongside a nice, juicy steak.
2010 is our second vintage of this classic Bordeaux blend. Structure with grace and power. On the nose, dried leaves, flower petals of rose and violet. Mouth-rich blackberry, sweet cherry core, and a long, pretty finish of blueberry pie. Will improve for up to 20 years.
Petit Verdot is known for ripening much later than other varietals, so success with it on the East Coast does not come without struggle. Generally added to blends in smaller amounts to add tannin, color, flavor, and to stiffen the mid-palate as seen in our 2010 Quill, this single varietal Petit Verdot is the pride of our wine maker. Aromas of rosewood and coffee and flavors of mocha and berries with rustic tannins. Pair with roast duck.
Pronounced guh-VOORTZ-truh-MEE-nor. The first planting of Gewurztraminer at Hawk Haven was in 2008. We have been very pleased with the first two vintages of this delicious and fruity wine. The 2011 vintage has flavors of elderberry and lychee fruit with a very perfumed and flowery bouquet. Our cheese suggestion is Munster. Try with spicy cuisine.
A grape varietal originating in Galicia Spain, Albarino (pronounced ahl-bah-REE-nyoh) is known for it’s distinctive aroma, light body, high acidity, and flavors of honeysuckle, lime, and vanilla. Our third vintage carries sweet aromas and flavors of orange and tangerine. Try with spicy garlic shrimp.
European styling with bright acidity make this a perfect food wine. Flavors of melon and kiwi. Pair with chicken in a thyme lemon broth or any seafood.
Some vineyard owners choose to plant clones in hopes that they are better suited to their growing region or terroir. Others might choose to plant a close to achieve specific characteristics in their wine. Years ago Todd carefully chose the Dijon clones 76 and 95 looking for a lower-yielding, more flavor concentrated cluster of Chardonnay. This is his first vintage of a clone specific wine, and rest assured that there is method to his madness! Flavors of dried mango and vanilla delight the palate. This wine demands to be paired with a luxurious lunch or special occasion dinner.