Winery Joseph PhelpsEisrebe
White wine
This wine is composed of 100% of the grape variety Scheurebe.
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Eisrebe of Winery Joseph Phelps in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Details and technical informations about Winery Joseph Phelps's Eisrebe.
Discover the grape variety: Scheurebe
German grape variety obtained in 1916 by Georg Shere (1879/1949). It was given until then as coming from a cross between Riesling and Sylvaner, but genetic tests have shown that its father is the Bouquettraube (Bukettrebe), and it is closely related to the Kerner. The Scheurebe can be found in Austria, Germany, Belgium, Switzerland, the Netherlands, Italy, Slovenia, Great Britain, the United States (California, Virginia, ...), Canada (Ontario, British Columbia, ...), ... practically unknown in France.
Last vintages of this wine
The best vintages of Eisrebe from Winery Joseph Phelps are 2010, 2016, 2013, 2009 and 2011.
Informations about the Winery Joseph Phelps
The Winery Joseph Phelps is one of of the world's greatest estates. It offers 57 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
The wine region of Napa Valley is located in the region of Napa County of California of United States. We currently count 2527 estates and châteaux in the of Napa Valley, producing 7716 different wines in conventional, organic and biodynamic agriculture. The wines of Napa Valley go well with generally quite well with dishes .
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
