Winery La FrenzTawny
Natural sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Tawny of Winery La Frenz in the region of British Columbia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit, dried fruit.
Details and technical informations about Winery La Frenz's Tawny.
Discover the grape variety: Négrette
Supple, perfumed reds with a deep ruby robe, smooth tannins and a round palate, with intense, characteristic aromas of violet, red fruit (raspberry, blackcurrant), liquorice, soft spice and peppery notes. Gourmand finish; best young or short ageing. The near-exclusive star of Fronton AOC north of Toulouse (minimum 50% in blends), also made as expressive rosés. Autochthonous South-West French variety, possibly brought from Cyprus by the Knights Hospitaller.
Last vintages of this wine
The best vintages of Tawny from Winery La Frenz are 0
Informations about the Winery La Frenz
The Winery La Frenz is one of of the world's great estates. It offers 35 wines for sale in the of Naramata Bench to come and discover on site or to buy online.
The wine region of Naramata Bench
Prestigious sub-GI of the east shore of Lake Okanagan (British Columbia, 2019): signature Pinot Noir as king red — elegant and fruity with cherry, raspberry, spices and an earthy touch. Rich Merlot complement. Signature Pinot Gris, Chardonnay, Riesling and Gewürztraminer whites with crisp aromatic profiles. Sandy-silty clay-gravelly soils (granitic glacial deposits), climate moderated by the lake, cool nights preserving acidity.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
