Bailey's Run Vineyard & Winery - True Story

Bailey's Run Vineyard & WineryTrue Story

The True Story of Bailey's Run Vineyard & Winery is a wine from the region of Wisconsin.
This wine generally goes well with
The True Story of the Bailey's Run Vineyard & Winery is in the top 0 of wines of Wisconsin.

Details and technical informations about Bailey's Run Vineyard & Winery's True Story.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
11°
Allergens
Contains sulfites

Discover the grape variety: Mondeuse blanche

Lively, structured dry whites with a pale golden hue, a lean palate and sharp alpine acidity, with delicate notes of citrus (lemon, grapefruit), green apple, white flowers, fresh herbs and calcareous minerals. Very rare, preserved for its genetic value: biological mother of syrah (crossed with dureza from Ardèche). Grown on a few heritage plots in Savoie under Vin de Savoie AOC. Exceptional native Savoie variety.

Informations about the Bailey's Run Vineyard & Winery

The winery offers 16 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Wisconsin

The Bailey's Run Vineyard & Winery is one of of the world's greatest estates. It offers 7 wines for sale in the of Wisconsin to come and discover on site or to buy online.

Top wine Wisconsin
In the top 150000 of of United States wines
In the top 400 of of Wisconsin wines
In the top 250000 of wines
In the top 800000 wines of the world

The wine region of Wisconsin

Wine state of the northern American Midwest, harsh continental climate requiring cold-hardy hybrids. Signature Marquette in red: deep robe with signature notes of black cherry, plum, black pepper, cocoa and a herbaceous touch, firm tannins and lively acidity — bred for these extreme climates. Also spicy Maréchal Foch, Léon Millot. Aromatic whites: muscaty La Crescent (apricot, honey), fruity Brianna, vivid La Crosse, Saint Pepin.

The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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