Our Family

Pheasant Reserve

A bottle of Prairie Berry Winery's Pheasant Reserve dry red wine
A bottle of Prairie Berry Winery's Pheasant Reserve dry red wine

Merlot grapes and South Dakota chokecherries blend together to create notes of black cherries, mulberries, and woody chokecherries.

Composition

Merlot grapes and chokecherries

Sweetness

1 out of 5 Diamonds
Dry

Serving

Cool Room Temperature
(54-58°F)

Price

Bottle: Out of Stock
Gen5: Out of Stock

The Chinese ring-necked pheasant was introduced here in 1898 and was adopted as the South Dakota state bird in 1943.

That type of cultural synthesis is reflected by this wine.

Sandi has blended wild, native chokecherries with the fruity, European Merlot, and created something that says, “I’m a South Dakotan!” … with a slight French accent.

2

SILVER MEDALS

5

BRONZE MEDALS
Cheese Pairing

Aged or Smoked Gouda, Manchego

Food Suggestions

From Our Kitchen: Wild Mushroom Grilled Cheese, Chef’s Plate
At Home: Buffalo Steak topped with Blue Cheese Crumbles, Elk or Venison Steaks, Creamy Risotto with Gouda and Mushrooms

A bottle of Prairie Berry Winery's Pheasant Reserve dry red wine

Merlot grapes and South Dakota chokecherries blend together to create notes of black cherries, mulberries, and woody chokecherries.

Composition

Merlot grapes and chokecherries

Sweetness

1 out of 5 Diamonds
Dry

Serving

Cool Room Temperature
(54-58°F)

Price

Bottle: Out of Stock
Gen5: Out of Stock

The Chinese ring-necked pheasant was introduced here in 1898 and was adopted as the South Dakota state bird in 1943.

That type of cultural synthesis is reflected by this wine.

Sandi has blended wild, native chokecherries with the fruity, European Merlot, and created something that says, “I’m a South Dakotan!” … with a slight French accent.

2

SILVER MEDALS

5

BRONZE MEDALS
Cheese Pairing

Aged or Smoked Gouda, Blue Cheese, Double Gloucester

Food Suggestions

From Our Kitchen: Antipasto Platter, Charcuterie Board, Mushroom & Kale Pizza, French Onion Soup, Cream of Mushroom Soup
At Home: Buffalo Steak topped with Blue Cheese Crumbles, Buffalo Short-Ribs, Elk or Venison Steaks, Beef Wellington, Creamy Risotto with Gouda and Mushrooms, French Onion Soup