Winery Laujor EstateMystique
wine
This wine generally goes well with
The Mystique of the Winery Laujor Estate is in the top 0 of wines of Red Hills Lake County.
Details and technical informations about Winery Laujor Estate's Mystique.
Discover the grape variety: César
César noir is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. César noir can be found in several vineyards: South-West, Cognac, Bordeaux, Burgundy, Beaujolais, Provence & Corsica, Savoie & Bugey, Rhone Valley.
Informations about the Winery Laujor Estate
The Winery Laujor Estate is one of of the world's great estates. It offers 18 wines for sale in the of Red Hills Lake County to come and discover on site or to buy online.
The wine region of Red Hills Lake County
The wine region of Red Hills Lake County is located in the region of Lake County of California of United States. Wineries and vineyards like the Domaine Obsidian Ridge or the Domaine Robledo Family produce mainly wines red, white and pink. The most planted grape varieties in the region of Red Hills Lake County are Cabernet-Sauvignon, Malbec and Zinfandel, they are then used in wines in blends or as a single variety. On the nose of Red Hills Lake County often reveals types of flavors of oaky, blackberry or citrus fruit and sometimes also flavors of dried fruit, floral or vegetal.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
