Domaine BoyarRoyal Reserve Syrah - Cabernet Sauvignon

Red wine of Thracian Valley of Bulgaria

The Royal Reserve Syrah - Cabernet Sauvignon of Domaine Boyar is a red wine from the region of Thracian Valley.
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Syrah.
This wine generally goes well with

Details and technical informations about Domaine Boyar's Royal Reserve Syrah - Cabernet Sauvignon.

Winery

Domaine Boyar

Grape varieties

Cabernet-Sauvignon , Syrah

Region/Great wine region

Thracian Valley

Country

Bulgaria

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Cabernet-Sauvignon

Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.

Informations about the Domaine Boyar

The winery offers 167 different wines.

Its wines get an average rating of 3.4.

It is in the top 65 of the best estates in the region

It is located in Thracian Valley

The Domaine Boyar is one of of the world's great estates. It offers 110 wines for sale in the of Thracian Valley to come and discover on site or to buy online.

In the top 2500 of of Bulgaria wines

In the top 1500 of of Thracian Valley wines

In the top 400000 of red wines

In the top 800000 wines of the world

The wine region of Thracian Valley

Thracian Lowlands is a wine region in the South of Bulgaria. It one of two PGI designations for Bulgarian wine recognized for export into the EU. The other is Danubian Plains. Both were introduced in 2007 as Part of Bulgaria's preparations for joining the EU.

The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.