Winery FearlessRosé

Pink wine of California of United States

4.4

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters consider this wine to be one of the best in the region.

The Rosé of Winery Fearless is a pink wine from the region of California.
This wine generally goes well with beef and mature and hard cheese.

Food and wine pairings with Rosé

Pairings that work perfectly with Rosé

Beef

Mature and hard cheese

Original food and wine pairings with Rosé

The Rosé of Winery Fearless matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef bourguignon with tomato or courgette cake with bacon and goat cheese.

Details and technical informations about Winery Fearless's Rosé.

Winery

Winery Fearless

Grape varieties

Region/Great wine region

California

Country

United States

Style of wine

Pink

Allergens

Contains sulfites

Discover the grape variety: Cacaboué

Last vintages of this wine

Rosé - 0

In the top 100 of of California wines

Average rating: 4.4

The best vintages of Rosé from Winery Fearless are 0

Informations about the Winery Fearless

The winery offers 4 different wines.

Its wines get an average rating of 4.3.

It is in the top 3 of the best estates in the region

It is located in Californie

The Winery Fearless is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.

In the top 50000 of of United States wines

In the top 35000 of of California wines

In the top 15000 of pink wines

In the top 350000 wines of the world

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.