Winery McNab Ridge - Torte

Winery McNab RidgeTorte

4.0
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Torte of Winery McNab Ridge is a sweet wine from the region of California.
This wine is a blend of 3 varietals which are the Tinta Barroca, the Touriga franca and the Touriga nacional.
This wine generally goes well with beef and mature and hard cheese.

Wine flavors and olphactive analysis

On the nose the Torte of Winery McNab Ridge in the region of California often reveals types of flavors of oak, red fruit.

Details and technical informations about Winery McNab Ridge's Torte.

Region/Great wine region
Style of wine
Alcohol
19°
Allergens
Contains sulfites

Discover the grape variety: Tinta Barroca

Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.

Informations about the Winery McNab Ridge

The winery offers 36 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Californie

The Winery McNab Ridge is one of of the world's great estates. It offers 35 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 50000 of of United States wines
In the top 600 of of California wines
In the top 10000 of sweet wines
In the top 350000 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.

News related to this wine

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The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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