Winery HalpinRed
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Red of Winery Halpin in the region of California often reveals types of flavors of non oak, oak or spices.
Details and technical informations about Winery Halpin's Red.
Discover the grape variety: Moscatello Selvatico
Aromatic and structured muscat whites with a pale golden robe, an ample and perfumed palate with preserved acidity, showing powerful muscat signature aromas (rose, fresh grape), white flowers (orange blossom), exotic fruits (lychee), honey and Apulian notes. Intense southern profile. Grown mainly in the province of Bari, featured in aromatic Apulian blends dry or sweet. Native white Italian grape from Apulia, probable parent of Moscato di Alessandria.
Last vintages of this wine
The best vintages of Red from Winery Halpin are 2016, 0
Informations about the Winery Halpin
The Winery Halpin is one of of the world's greatest estates. It offers 8 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: 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.
