Winery Geyser PeakShiraz Henrys Reserve Port
Natural sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Shiraz Henrys Reserve Port of Winery Geyser Peak in the region of California often reveals types of flavors of earth, oak.
Food and wine pairings with Shiraz Henrys Reserve Port
Pairings that work perfectly with Shiraz Henrys Reserve Port
Original food and wine pairings with Shiraz Henrys Reserve Port
The Shiraz Henrys Reserve Port of Winery Geyser Peak matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew express, sausage and vegetable risotto with cookéo or chicken with olives in a couscousier.
Details and technical informations about Winery Geyser Peak's Shiraz Henrys Reserve Port.
Discover the grape variety: Mataro
Structured, full-bodied reds with a deep purple colour, firm tannins, preserved acidity and signature aromas of black fruits (blackberry, cassis), spices, garrigue (thyme, rosemary), pepper, leather and animal notes. Fine Mediterranean ageing potential. The star of Bandol AOC in Provence, also cultivated in Spain, California and Australia under this name; a synonym of Mourvèdre.
Last vintages of this wine
The best vintages of Shiraz Henrys Reserve Port from Winery Geyser Peak are 0
Informations about the Winery Geyser Peak
The Winery Geyser Peak is one of of the world's great estates. It offers 77 wines for sale in the of California to come and discover on site or to buy online.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
