Winery Lo and Behold - Matthew Rorick Of Forlorn Hope

Winery Lo and BeholdMatthew Rorick Of Forlorn Hope

The Matthew Rorick Of Forlorn Hope of Winery Lo and Behold is a wine from the region of California.
This wine generally goes well with
The Matthew Rorick Of Forlorn Hope of the Winery Lo and Behold is in the top 0 of wines of California.

Details and technical informations about Winery Lo and Behold's Matthew Rorick Of Forlorn Hope.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Durif

Durif noir is a grape variety that originated in France (Dauphiné). 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 medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.

Informations about the Winery Lo and Behold

The winery offers 4 different wines.
Its wines get an average rating of 3.8.
It is in the top 5 of the best estates in the region
It is located in Californie

The Winery Lo and Behold is one of of the world's greatest estates. It offers 4 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 150000 of of United States wines
In the top 20000 of of California wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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