Winery Freemark Abbey130th Anniversary Blend
Red wine
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 game (deer, venison).
Taste structure of the 130th Anniversary Blend from the Winery Freemark Abbey
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 130th Anniversary Blend of Winery Freemark Abbey in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the 130th Anniversary Blend of Winery Freemark Abbey in the region of California often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with 130th Anniversary Blend
Pairings that work perfectly with 130th Anniversary Blend
Original food and wine pairings with 130th Anniversary Blend
The 130th Anniversary Blend of Winery Freemark Abbey matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork tongue with bacon and onions, marinated lamb chops or turnip confit with parma cheese.
Details and technical informations about Winery Freemark Abbey's 130th Anniversary Blend.
Discover the grape variety: Barlinka
Table grape with long clusters of juicy, crunchy, black-violet berries with thin skin, firm flesh and a neutral sweet taste. Very rarely vinified. Grown mainly in South Africa for fresh consumption and export to Europe, prized for its attractive appearance, long shelf life and pleasant flavour. South African black table grape variety obtained in 1939 by complex crossing.
Last vintages of this wine
The best vintages of 130th Anniversary Blend from Winery Freemark Abbey are 2016, 0
Informations about the Winery Freemark Abbey
The Winery Freemark Abbey is one of of the world's great estates. It offers 44 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
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: Astringent
Said of a wine that is a bit harsh and rough on the palate. Astringency often appears in young red wines that are rich in tannins and need to be rounded out.
