Clos du SoleilEstate Reserve Red
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec and the Petit Verdot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Estate Reserve Red of Clos du Soleil in the region of British Columbia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Estate Reserve Red
Pairings that work perfectly with Estate Reserve Red
Original food and wine pairings with Estate Reserve Red
The Estate Reserve Red of Clos du Soleil matches generally quite well with dishes of beef, lamb or pork such as recipes of fricandeaux german style, crusted lamb fillets with sweet spices or croque-monsieur.
Details and technical informations about Clos du Soleil's Estate Reserve Red.
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 Estate Reserve Red from Clos du Soleil are 2015, 2014, 2013, 0 and 2012.
Informations about the Clos du Soleil
The Clos du Soleil is one of of the world's greatest estates. It offers 20 wines for sale in the of Similkameen Valley to come and discover on site or to buy online.
The wine region of Similkameen Valley
DVA of southern British Columbia west of the Okanagan, semi-desert climate (days reaching 40 °C, cool nights preserving acidity). Signature reds: peppery Cabernet Franc (raspberry, bell pepper, herbs), firm Cabernet Sauvignon (cassis, cedar), dense Syrah (blackberry, pepper, smoked bacon), supple Merlot (plum, cocoa). Taut Riesling and fruity Gamay Noir on shaded slopes. Floral Pinot Gris, ample Chardonnay.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
