Winery DeLille CellarsRoofline Red
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Roofline Red from the Winery DeLille Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roofline Red of Winery DeLille Cellars in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Roofline Red of Winery DeLille Cellars in the region of Washington often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Roofline Red
Pairings that work perfectly with Roofline Red
Original food and wine pairings with Roofline Red
The Roofline Red of Winery DeLille Cellars matches generally quite well with dishes of beef, pasta or veal such as recipes of tibs (ethiopia), ricotta and spinach lasagna or veal liver in vinegar.
Details and technical informations about Winery DeLille Cellars's Roofline 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 Roofline Red from Winery DeLille Cellars are 0, 2016
Informations about the Winery DeLille Cellars
The Winery DeLille Cellars is one of of the world's great estates. It offers 61 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
