Winery Ardon Creek - Jonnycakes

Winery Ardon CreekJonnycakes

The Jonnycakes of Winery Ardon Creek is a wine from the region of Iowa.
This wine generally goes well with
The Jonnycakes of the Winery Ardon Creek is in the top 0 of wines of Iowa.

Details and technical informations about Winery Ardon Creek's Jonnycakes.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
10.5°
Allergens
Contains sulfites

Discover the grape variety: Marquette

Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.

Informations about the Winery Ardon Creek

The winery offers 14 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Iowa

The Winery Ardon Creek is one of of the world's greatest estates. It offers 13 wines for sale in the of Iowa to come and discover on site or to buy online.

Top wine Iowa
In the top 200000 of of United States wines
In the top 400 of of Iowa wines
In the top 45000 of wines
In the top 1500000 wines of the world

The wine region of Iowa

Iowa is a Midwestern state bordered by the Mississippi and Missouri rivers. The continental Climate and unpredictable weather here - as in many Midwestern states - make viticulture extremely challenging, but Iowa's ever-growing wine industry is finding its feet throughout the state. HybridGrape varieties specifically designed for cold climates make up the majority of plantings, with the best wines coming from Marechal Foch, Frontenac and La Crescent. Iowa covers 146,000 square kilometers, between latitudes 40 and 43°N.

The word of the wine: Yellow wine

White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.

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