Old 502 WineryBourbon Barrel Red
This wine generally goes well with
The Bourbon Barrel Red of the Old 502 Winery is in the top 5 of wines of Kentucky.
Wine flavors and olphactive analysis
On the nose the Bourbon Barrel Red of Old 502 Winery in the region of Kentucky often reveals types of flavors of microbio, oak or red fruit and sometimes also flavors of black fruit.
Details and technical informations about Old 502 Winery's Bourbon Barrel Red.
Discover the grape variety: Herbemont
The origin of this American interspecific hybrid of the southern Vitis Aestivalis group, also called Vitis Bourquiniana, is not known for certain. In South Carolina (United States), it was propagated in the early 1800s by a Frenchman, Nicholas Herbemont (1771-1839), who found his first origins in Champagne. In France, it is one of six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello. The Herbemont is very similar to the Jacquez - also called black spanish or lenoir - and has practically disappeared in favour of the latter.
Last vintages of this wine
The best vintages of Bourbon Barrel Red from Old 502 Winery are 2016
Informations about the Old 502 Winery
The Old 502 Winery is one of of the world's greatest estates. It offers 13 wines for sale in the of Kentucky to come and discover on site or to buy online.
The wine region of Kentucky
England/kent">Kentucky is a state in the east Central United States with a Long history of Alcohol production. It is one of the top ten wine-producing states in the country, producing some 7. 6 million liters annually, but it is far better known for its bourbon production. In fact, about 95 percent of the bourbon produced in the world is made in Kentucky.
News related to this wine
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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.