Structured, intensely coloured reds with a deep ruby colour, firm tannins and dense, alcoholic palate, showing signature aromas of red and black fruits (cherry, blackberry), liquorice, spices, Mediterranean garrigue and balsamic notes. Good ageing potential. A component of the great modern Catalan reds from DO Empordà, Penedès, Priorat and Montsant. Catalan synonym for carignan (sometimes cinsault depending on the region), a historic Mediterranean black variety.

Informations about the Johnson Estate

The winery offers 43 different wines.

Its wines get an average rating of 3.9.

It is in the top 20 of the best estates in the region

It is located in Lake Erie New York in the region of New York

The Johnson Estate is one of of the world's great estates. It offers 41 wines for sale in the of Lake Erie New York to come and discover on site or to buy online.

In the top 70000 of of United States wines

In the top 2500 of of Lake Erie New York wines

In the top 150000 of white wines

In the top 500000 wines of the world

The wine region of Lake Erie New York

AVA shared between NY/PA/OH on the south shore of Lake Erie (>17,000 ha), the largest grape-growing area east of the Rockies, lake effect extending the season. Concord is the historic flagship red (labrusca — sweet juices and wines with the characteristic "foxy" candy/raspberry flavour). Niagara and Catawba as aromatic labrusca whites. Vitis vinifera revival: taut Riesling (the most successful, citrus, apple), airy Pinot Noir, fresh Chardonnay.

The wine region of New York

America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).

The word of the wine: Second fermentation

In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.