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 chokecherries blend together to create notes of black cherry, vanilla, pepper, and tobacco.

Composition

Merlot grapes and chokecherries

Sweetness

1 out of 5 Diamonds
Dry

Serving

Room Temperature
(62°F or greater)

Price

Bottle: $23.50
Gen5: $18.80

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, Tillamook Aged Cheddar, Blue Cheese

Food Suggestions

From Our Kitchen: Roast Beef Flat-Grill Sandwich, Buffalo Flat-Grill Sandwich
At Home: Buffalo Steak topped with Blue Cheese Crumbles, Creamy Risotto with Gouda and Mushrooms, or Arugula Salad Topped with Thinly Sliced Steak

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

Merlot grapes and chokecherries blend together to create notes of black cherry, vanilla, pepper, and tobacco.

Composition

Merlot grapes and chokecherries

Sweetness

1 out of 5 Diamonds
Dry

Serving

Room Temperature
(62°F or greater)

Price

Bottle: $23.50
Gen5: $18.80

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, Tillamook Aged Cheddar, Blue Cheese

Food Suggestions

From Our Kitchen: Roast Beef Flat-Grill Sandwich, Buffalo Flat-Grill Sandwich
At Home: Buffalo Steak topped with Blue Cheese Crumbles, Creamy Risotto with Gouda and Mushrooms, or Arugula Salad Topped with Thinly Sliced Steak