Winery Marker - Texas Bluestem Muscat Coneill Merlot

Winery MarkerTexas Bluestem Muscat Coneill Merlot

The Texas Bluestem Muscat Coneill Merlot of Winery Marker is a wine from the region of Texas.
This wine generally goes well with
The Texas Bluestem Muscat Coneill Merlot of the Winery Marker is in the top 0 of wines of Texas.

Details and technical informations about Winery Marker's Texas Bluestem Muscat Coneill Merlot.

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

Discover the grape variety: Danam

A cross obtained in 1958 between Dabouki and Hamburg Muscat, it has been listed in the Official Catalogue of Vine Varieties, list A1, since 1981. Little cultivated in France, it can be found in Portugal where a few plantations have been carried out.

Informations about the Winery Marker

The winery offers 14 different wines.
Its wines get an average rating of 3.5.
It is in the top 10 of the best estates in the region
It is located in Texas

The Winery Marker is one of of the world's greatest estates. It offers 9 wines for sale in the of Texas to come and discover on site or to buy online.

Top wine Texas
In the top 150000 of of United States wines
In the top 4500 of of Texas wines
In the top 2500 of wines
In the top 1500000 wines of the world

The wine region of Texas

Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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