Winery KuninCamp Four Vineyard Carignane
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 veal.
Taste structure of the Camp Four Vineyard Carignane from the Winery Kunin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Camp Four Vineyard Carignane of Winery Kunin 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 Camp Four Vineyard Carignane of Winery Kunin in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Camp Four Vineyard Carignane
Pairings that work perfectly with Camp Four Vineyard Carignane
Original food and wine pairings with Camp Four Vineyard Carignane
The Camp Four Vineyard Carignane of Winery Kunin matches generally quite well with dishes of beef, lamb or veal such as recipes of roasted fillet of beef with parsley, canned cassoulet or roast veal in the oven.
Details and technical informations about Winery Kunin's Camp Four Vineyard Carignane.
Discover the grape variety: Suffolk red
Seedless table grape with long clusters and spherical pink-red berries, thin skin, crunchy flesh, and a fresh, sweet flavour. Early-ripening and cold-hardy. Grown in northeastern USA and Canada for fresh consumption, appreciated for its attractive appearance and balanced taste. An American grey seedless table grape variety obtained in 1972 by Cornell University.
Last vintages of this wine
The best vintages of Camp Four Vineyard Carignane from Winery Kunin are 2015, 2016, 2014, 0
Informations about the Winery Kunin
The Winery Kunin is one of of the world's greatest estates. It offers 33 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
