Winery CarrCamp Four vineyard Cabernet Franc
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with pork, poultry or beef.
Taste structure of the Camp Four vineyard Cabernet Franc from the Winery Carr
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Camp Four vineyard Cabernet Franc of Winery Carr in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Camp Four vineyard Cabernet Franc of Winery Carr in the region of California often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Camp Four vineyard Cabernet Franc
Pairings that work perfectly with Camp Four vineyard Cabernet Franc
Original food and wine pairings with Camp Four vineyard Cabernet Franc
The Camp Four vineyard Cabernet Franc of Winery Carr matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of kig ar farz breton, pigeon with bacon and mushrooms or festive chinese fondue.
Details and technical informations about Winery Carr's Camp Four vineyard Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Camp Four vineyard Cabernet Franc from Winery Carr are 2012, 2011, 0, 2010 and 2014.
Informations about the Winery Carr
The Winery Carr is one of of the world's greatest estates. It offers 38 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
