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Wines

Jasmine

Refreshing Seduction

On the nose: Very complex, pear, peach & jasmine, a field of flowers, a hint of fresh hay and a fresh scent of juniper.

On the palate: As complex as the aroma suggests, jasmine, peach, pear, sage a hint of lime over a subtle touch of juniper.

Food Pairings: Summer nights, romance, white  meats, salads, cheese, seafood, Asian and spicy flavors, and because of it’s body it can also be paired with red meats. Also great for spritzers.

Served: chilled

Process: Wildflower nectar, water, rosehips, parsley, cardamon and flower petals ferment.

Lab Results: 

  • Residual sugars: 2 g/L 
  • Acidity: 4.2 g/L 
  • Ph: 3.5 

Antioxidants: On average 120 times of red grape wine

Glory

Texas Star, Texas Pride

On the nose: Cranberry, cherry, pear, sweetgrass, hibiscus.

On the palate: Cranberry, lemongrass, stonefruit, black tea.

Food Pairings: Pairs great with all salads, both red and white meats, Tex-Mex, spicy Asian and Caribbean foods.

Served: chilled

Process: Wildflower honey, water, rosehips, parsley, cardamon and flower petals ferment. Aged for 6 months in the bottle.

Lab Results: 

  • Residual sugars: 2 g/L 
  • Acidity: 4.7 g/L 
  • Ph: 3.5 

Antioxidants: On average 120 times of red grape wine

Dande

Dandelion Wine Delight

On the nose: Peach, fresh cut straw, violets, and wildflowers. A summer’s field with honey.

On the palate: Truly one of a kind. Peach, apricot and honey with a woody lingering tannin behind it. The ultimate full bodied medium dry white wine that keeps asking for more.

Food Pairings: White meats, seafood (especially white fish and shrimp), anything with a tomato in (the acidity makes it a great match), curry (which other wine pairs with curry?), and earthy flavours like carrots, beets, mushrooms, olives and mustard sauce.

Served: chilled

Process: Wildflower honey, water, rosehips and herbs ferment, hand picked dandelion flower petals are added in the finishing process. Aged for 6 months in the bottle.

Lab Results:

  • Residual sugars: 24g/L
  • Acidity: 3.9 g/L
  • Ph: 3.6

Antioxidants: On average 120 times of red grape wine

Cocktails: Danderita – the Cowboys version of the Margarita.

  • Dande – 2 parts
  • Sprite/7-Up -1 part
  • Teqiula – ½ part
  • Lime – ¼ part

 

Peaches

Elegant Peach Blossoms

On the nose: Peach fruit, peach blossoms, sweetgrass, donuts, sugarcane

On the palate: Peach, melon, white grapes, slight hint of citrus

Food Pairings:Pairs great with sunshine, all salads, cheese, cheesecake, white chocolate and fruit based desserts.

Served: chilled

Process: Wildflower honey, water, rosehips, parsley, cardamon and flower petals ferment. Aged for 6 months in the bottle.

Lab Results: 

  • Residual sugars: 30 g/L 
  • Acidity: 4.5 g/L 
  • Ph: 3.5 

Antioxidants: On average 120 times of red grape wine

Cocktails:

Sex on the Peach, 3 parts of Peaches, 1 part of OJ, 1/2 part of cranberry juice and 1/2 part of Vodka.

Mulled Wine: 

  • Ingredients: 1 cup of water, 3 tbsp of sugar, 3 cinnamon sticks, two teaspoons orange juice.
  • Process: Make a syrup. Add sugar and cinnamon sticks to the water. Bring it to a boil and let it simmer for 10 to 15 minutes. Strain out the cinnamon sticks and add the two teaspoons of orange juice.  Add one bottle of Peaches to the syrup and heat up. Do not let it boil! Serve warm.

Wild Rosy

  • Flower of Love, Flavor of Love

On the nose: Wild roses, muscat, hints of sandalwood, mandarin, pear and cherry, oily, very complex with a lingering mysterious end note.

On the palate: Wonder. Notes of pear, cherries and basil. Perfect blend of other undefinable and lingering flavours. One of a kind.

Food Pairings: Chocolate and cheese. Chocolate cake or mouse, cheese platter (the stronger the cheese the better) and cheese cake. All Asian foods from hot pots to sushi, soy sauce and umami flavours. Also pairs well with ham and pulled pork.

Served: chilled

Process: Wildflower honey, water, rosehips and herbs ferment, hand picked wild rose flower petals are added in the finishing process. Aged for 6 months in the bottle.

Lab Results: 

  • Residual sugars: 32 g/L 
  • Acidity: 4.2 g/L 
  • Ph: 3.5 

Antioxidants: On average 90 times more than red grape wine 

Cocktails:  Wild West Rosy

  • Wild Rosy – 2 parts
  • Sprite/7-up – 1 part
  • Amber rum – ½ part
  • orange juice – ½ part

YeeHaa!

The Cowboy’s Sangria

On the nose: sweet cinnamon, sandelwood, apple pie and berries.

On the palate: Berries, apples, cinnamon, basil, nutmeg.

Pairings: BBQ, rodeo and all parties.

Served: Over ice

Process: Wildflower honey with some extra dandelion honey, water, black currants, apples and some cinnamon. Aged for 6 months in the bottle.

Lab Results:

  • Residual sugars: 54g/L
  • Acidity: 3.8g/L
  • Ph: 3.5

YeeHaa! Spritz: 4 parts of YeeHaa, 3 parts of Sprite/7Up and 1 part of orange juice.

Mulled wine: 

  • Ingredients: One cup of water, 2.5 tablespoons of sugar, 4 cloves, 1 cinnamon stick broken in half.  
  • Process: Bring to a boil and simmer down to 1/3 of a cup or less.  Strain out spices. Add to a full bottle of YeeHaa, warm up without boiling.  Serve warm.

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