Winery CochonClements Hills Grenache Blanc
wine
This wine generally goes well with
The Clements Hills Grenache Blanc of the Winery Cochon is in the top 0 of wines of Clements Hills.
Details and technical informations about Winery Cochon's Clements Hills Grenache Blanc.
Discover the grape variety: Molette
Crisp, light dry whites with a pale robe, a slender palate and preserved acidity of delicate citrus (lemon), white flowers (acacia), green apple and fresh mineral notes. An ideal profile for sparkling base wines thanks to its preserved acidity. Essential component of Seyssel AOC (still and sparkling) and Bugey AOC. Native French grape of Savoie and Bugey, signature of Savoyard sparkling wines.
Informations about the Winery Cochon
The Winery Cochon is one of of the world's great estates. It offers 18 wines for sale in the of Clements Hills to come and discover on site or to buy online.
The wine region of Clements Hills
Sub-AVA of Lodi (2006) on the eastern Sierra Nevada foothills (California): Zinfandel from very old vines 1900-1920, dense red fruit profile with crushed berries, black tea, sweet spice and fine tannic finish — fresher structure than central Lodi, recalling Amador Zin. Cabernet Sauvignon, Petite Sirah and Rhône varieties complement. Gravelly loam and sandy-silty well-drained soils south of Mokelumne, moderate Mediterranean climate, Delta breezes.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
