Wed – Sunday

Ships To

35+ States





From Vine To Bottle In Kansas


Winning Wines

Our Norton, Traminette, and Chambourcin wines are award winning wines, each medaling at the Finger Lakes International Competition in New York wine region.


Our 2021 Norton is a dry red wine made with 100 percent Kansas grown Norton grapes. Fermented and aged 11 months. It is a rich wine with dark berry and spice flavors of black cherry, blueberry pic and peppercorn.

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Norton Reserve

Norton Barrel Reserve is a Dry Red Wine made with 100 percent Kansas grown Norton Grapes and aged 15 months in American Oak Barrels.

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Chambourcin Kansas red wine in a steel tank.

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Kansas white wine aged in new American oak barrel. The nose features a bouquet of fresh rose and wildflowers. Notes of pineapple, caramel, and vanilla.

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Our Wine Makers

Ed Irvine Jr. and Scott Schlageck have been making wine as friends for over a decade now. Both of them bring science and artistry into the wine-making process. Ed excelled at microbiology and chemistry at the University of Kansas. Scott is a master of GIS maps and is also skilled in Viticulture. He is certified through UC Davis.

Wine & Art & Pizza

At the winery, we take pride in serving up wood-fire pizza paired with our exquisite wine. Enjoy art and the beautiful Kansas prairies as you dine on cheesy deliciousness. Reserve some freshly made pizza for the weekend by clicking the button. Further below is a list of our events and wood-fire weekend pizza events.

We make wood fired pizza on the weekends. Have a slice beyond Paradise. It may change your life.



Local musicians play here every year and we love having them out. If you want to play out at the winery, go here.


Local Jams

Local artists host galleries at our winery and we’re excited when they come out.


Wall to Wall

july, 2024

Ship Our Wine To 35+ States

Get the taste of Kansas wine to your home!

Wine Recipes

Our customers love using our wines to make the most interesting of recipes. We thought we’d share them.

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Wood-Fire Weekends

Each weekend, we fire up our brick oven to over 800°F, perfectly baking our homemade pizza dough to a crisp, delectable finish.