Winery Fess ParkerFinale Semillon
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Finale Semillon of Winery Fess Parker in the region of California often reveals types of flavors of earth, tree fruit.
Food and wine pairings with Finale Semillon
Pairings that work perfectly with Finale Semillon
Original food and wine pairings with Finale Semillon
The Finale Semillon of Winery Fess Parker matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of salmon and leek gratin, stuffed squid or tarte tatin.
Details and technical informations about Winery Fess Parker's Finale Semillon.
Discover the grape variety: Croatina
Supple, fruity reds with an intense ruby robe, smooth tannins and a moreish palate of signature red fruits (cherry, raspberry), plum, blackfruit, spices and floral notes (violet). Often vinified as frizzante (lightly sparkling) as Bonarda dell'Oltrepò Pavese DOC, a festive and popular profile. Grown in Oltrepò Pavese DOC and Colli Piacentini DOC. Native Italian grape of Lombardy, not to be confused with Piedmontese bonarda.
Last vintages of this wine
The best vintages of Finale Semillon from Winery Fess Parker are 2009, 2008, 0
Informations about the Winery Fess Parker
The Winery Fess Parker is one of of the world's great estates. It offers 70 wines for sale in the of Red Hills Lake County to come and discover on site or to buy online.
The wine region of Red Hills Lake County
AVA south of Mount Konocti (Lake County) on red volcanic soils (>90%) with black obsidian and quartz: signature ultra-dominant Cabernet Sauvignon — big, bold reds with complex black fruits (wild blackberries, cherries, spice), signature earthy and mineral notes. Small thick-skinned berries producing concentrated, structured wines, fine tannins from obsidian. Volcanic mountain identity, graceful long cellaring.
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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
