Chambourcin is a French-American hybrid that produces a deep-colored and aromatic wine. It can be made into a dry style or one with a moderate residual sugar level.

Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine. It adds finesse and aroma to blends. Aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

Petit Verdot adds tannin, colour and flavour, in small amounts, to blends. Principle sensory characteristics are violet and leather.

Blaufränkisch produces red wines which are typically rich in tannin and are typically spicy in character.

Noiret is a hybrid grape that produces a richly colored and well structured red wine with pepper notes and raspberry and mint aromas.

Grenache (Greh-nash) is one of the most widely planted grapes in the world. It produces wines that are spicy, berry-flavored and soft on the palate.

Arandell is a hybrid that produces wines that are densely colored, have moderate tannins, and exhibit notes of dark berry fruit (blueberry, black cherry), tobacco and hints of black pepper or cedar on the finish.