Crow Vineyard & Winery

Subtle French Oak aromas, crushed red raspberries, and hints of cinnamon transition to vanilla, spice, black raspberry, and black cherry on the palate. This wine has a nice round mouthfeel with good supporting acidity.

Pairs well with: This wine will pair well with pork rib barbecue, Crow Beef Brisket, dry aged cheeses and gumbo. It can stand up to sweet, rich dishes, and spicy fair as well.

Fresh aromatics of cherry blossom and raspberry give way to a round palate with flavors of peach, pineapple, pear, and blackberry. The wine is well balanced and is perfect for an oceanside day.

Pairs well with: This wine will partner well with grilled or barbecued chicken, Cajun-style shrimp, blackened Cod, and other spicy grilled fair. Also partner this rosé with grilled vegetables, shrimp scampi, and Fettuccine Alfredo.

This wine features tropical aromatics of pineapple, guava, passion fruit, and lemon rind. The palate is round and features good weight in the middle with a clean, crisp, balanced finish. It exhibits flavors of mango, confectionary sugar, and pineapple.

Pairs well with: This wine will partner well with salads with tangy vinaigrettes, butter-based fish dishes, and spicy Thai cuisine. Because it has such a good balance between sweetness and acidity, it is very versatile around the table.

Our Malbec features aromas of blackberry, blueberry, and earthiness. It has flavors of blackberry and espresso. It is rich and structured in the mouth with powdery tannins, and toasted notes of French oak in the finish.

Suggested Food Pairings: Crow Farm New York Strip steaks, grilled cuisine, and rich cuts of meat

Our 2017 Cabernet Franc is partially sourced from one of our vineyard partners in York County, PA. It is deep in color and has aromas suggesting dried cherry, cranberry, tobacco, and vanilla. It has good acidity, lingering tannin, a hint of smoke, plum overtones and supporting raspberry flavors. Suggested Food Pairings: Braised Crow Beef with rosemary, grilled lamb shoulder, pork chops with glaze, and other bold and earthy dishes. This wine will stand up to richer cuts of meats and stews.

Our 2019 Barbera Rosé is packed with aromas suggesting fresh peach, raspberry, and strawberry with hints of river rock. This wine has bright and delicious flavors suggesting cantaloupe, cherry, strawberry and peach with a very pleasant, lingering finish. Pairs well with fresh salads, grilled and buttered rock fish, pasta in a light cream sauce, as well as fruit and cheese platters.

Our 2019 Vidal Blanc Dessert Wine is rich and sweet. On the nose, this wine has brilliant aromas of candied orange, ginger, pear, and tangerine. On the palate, this wine has well-structured acidity to balance its rich sweetness. It has flavors that suggest ripe golden pineapple, citrus, guava, and mango. Pairs well with apple pie à la Mode, peach cobbler, banana cream pie, raspberry cream tart, and spicy Thai stir fry with Crow Farm chip steak.

This is Crow’s second vintage of Sparkling Barbera Rosé following a wonderful reception for the 2016 Sparkling Barbera Rosé. The grapes were destemmed and soaked cold for three days prior to pressing to give this rosé it’s beautiful color and character. This wine shows aromas of peaches rose pedal, strawberry, pear, and apricot. This sparkling rosé expresses raspberry flavors, hints of pomegranate, peaches, and minerality with a long finish and creamy texture. It is fresh, bright, layered.

Crow Club Select continues a fun tradition born from our first wine club designed blend. This will be the third vintage of this wine. This wine was selected and voted on by a dedicated group of wine club members in an online tasting experience. Three unique blends were created and tasted by the panel and Trial 2 became the new Crow Club Select. The new Crow Club Select is a blend of the 2018 (20%) and 2019 (80%) vintages. It is a wonderful reflection of our love for our members and their dedication to our products. The nose reveals fresh cherry, coffee, and black pepper. In the mouth this wine has flavors of blackberry, plum, mint, and mocha, with beautiful weight in the mid-palate and good tannic structure in the finish.

Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot grown in Maryland and PA create this Rosé. Bright and fresh with aromas suggesting fresh peaches, strawberries, and lilacs with flavors suggesting fresh cut cantaloupe and salty minerality that make for a pleasant and lingering finish.

Aromas of crushed rock, orange zest, and peach, give way to a round weighty mouthfeel, flavors of lime, white flower, tart apple, ginger, flint, and a salty minerality. It has a balanced acidity and a lingering finish. This wine is complex, and each sip reveals a new characteristic. This wine will partner well with oysters, scallops in butter, crab cakes, as well as soft cheeses, nuts, and fruit appetizers. The supporting acidity can complement the richness of heavier seafood dishes as well as rich appetizers like foie gras.

Our 2017 Sparkling Vidal Blanc is made in using the traditional méthode champenoise. This wine exhibits aromas of nectarine, pear, green apple, and baker’s yeast. It has a silky mouthfeel with flavors of lemon zest and honey notes with hints of mango. Pairs well with Eve’s Chesapeake Cheese, shortbread cookies, and oysters of all preparations. It also complements cheese and cream-based dishes with its zesty acidity and freshness. A sparkling this versatile can be enjoyed on your patio in the summer or at your next celebration. Cheers!

Our 2016 Reserve Red Blend is deep in color with aromas suggesting raspberry, forest floor, cinnamon, and cherry jam. On the palate, it has good structure and tannin throughout and is supported by flavors suggesting, sweet plum, pomegranate, vanilla, baking spice, and cocoa powder.

Suggested Food Pairings: Any of Crow Farm’s steaks on the grill, hamburgers, roast chicken with vegetables, foods seasoned with cumin, veal, pasta carbonara, mushroom risotto, lamb chops, strongly flavored hard cheeses.

Our 2015 Merlot is full bodied with aromas suggesting wild blackberry, plum, and raspberry. On the palate, its dry tannins are supported by flavors suggesting cocoa, plum, black cherry and toasty vanilla with a long, pleasant finish.

Suggested Food Pairings: Crow Farm Braised short ribs, pizza, lasagna or spaghetti with meat sauce using Crow Farm ground beef, roast turkey, grilled Mediterranean chicken with roasted eggplant, red pepper, beets, and zucchini, gouda, gruyère, or camembert cheeses.

The Vintner’s Select Red Blend is comprised of 46% Merlot, 36% Cabernet Sauvignon, 15% Cabernet Franc, and 3% Petite Verdot. It features a lovely bouquet of cherry, raspberry, coffee, and hints of cinnamon. On the palate there are nice blackberry and currant elements with firm tannins, spice, and a structured acidity that help age this wine nicely over the next 3-5 years.

Our 2016 Vintner’s Select White Blend is comprised of Vidal Blanc, Traminette, Grüner Veltliner and it is an easy sipping blend with aromas suggesting pear, lime, floral, and ginger. The palate has flavors suggesting ripe peaches, pear and lemon backed up with a hint of sweetness. It has a nice round character and good weight in the mid-palate.

Maryland and PA grapes were used in this Chardonnay, fermented and aged entirely in stainless steel. Aromas suggesting lime, honeydew melon, hints of peach, slate, and hints of banana. It has bright acidity and flavors suggesting juicy apple, honey, cantaloupe, and cream.

Our 2015 Chardonnay was oaked for a creamy and full mouthfeel, with aromas suggesting vanilla, baked lemon, and spices. On the palate, it is thick and full with flavors suggesting wheat, peaches, and crème. This wine will pair well with Crow Farm chip steak, most Chesapeake Bay caught fish, soft goat and cow cheeses (Try Humboldt Fog), chicken and turkey breast-based dishes prepared with shallots, thyme, lemon, or white pepper, squash family vegetables, and almonds.

Our 2016 Reserve White Blend was created to share the best of the 2016 harvest with our customers. This wine has fresh and vibrant aromas suggesting lime, tangerine, and floral notes. This wine is full and rounded in the mouth, backed up by flavors suggesting stone-fruit, peach, coconut, and melon. This is supported by a creaminess and toasted caramel notes developed through sur-lies oak aging and battonage. This wine will pair well with hors d’oeuvres platters of cheese, nuts, and fruits. It also has the structure to compliment seafood dishes. Try it with Crow Farm skirt steak tacos, butter poached Chesapeake rockfish, and green herbed chicken or pork dishes.

Our 2017 Vidal Blanc has aromas suggesting lychee fruit, fresh pineapple, lilac, confectioner’s sugar, and melon. The palate has soft acidity and a lengthy finish with a touch of sweetness, supported by flavors suggesting pineapple, guava, lychee, and melon. Pairs well with Crow Farm Chip Steak stir fry with summer squash and zucchini, spicy dishes including Thai curry or Indian Tandoori Chicken.

Our Sauvignon Blanc has aromas of lime, candied orange, peach, and pear, give way to a round mouthfeel that features lime, grassiness, peach, and zesty minerality. This is a wonderful oyster wine and will do well with grilled asparagus, salty and creamy cheeses, salmon, grilled oysters, buttered rock fish, Prosciutto, and other salt driven appetizers.

Our 2015 Barbera has aromas suggesting cherry compote, toasted vanilla, cedar, and plum. It is dark ruby in color and has flavors suggesting dried strawberries, violets, white peppercorn, and blackberry with a long finish and ample tannins. Pairs well with Crow Farm Grass Fed Angus beef T-bone, filet mignon, or rib eye steaks, blue cheeses, braised greens and root vegetables, game birds, pizza.

Our 2015 Barbera Reserve is dark crimson colored with aromas suggesting wild blackberries, vanilla extract, marzipan, and clove. On the palate, it has robust structure and tannin with a smooth finish and is supported by flavors suggesting black currant, caramel, violets, and leather. Pair with any of Crow Farm’s steaks on the grill, hamburgers, game meats, sausage, pastas with red sauce, chili, pecorino romano or your favorite blue cheese, braised greens, root veggies or other high tannin veggies, lamb, risotto.