Winery Nocking PointWicked Aim Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Wicked Aim Cabernet Sauvignon from the Winery Nocking Point
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wicked Aim Cabernet Sauvignon of Winery Nocking Point in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Wicked Aim Cabernet Sauvignon of Winery Nocking Point in the region of Washington often reveals types of flavors of oak, red fruit.
Food and wine pairings with Wicked Aim Cabernet Sauvignon
Pairings that work perfectly with Wicked Aim Cabernet Sauvignon
Original food and wine pairings with Wicked Aim Cabernet Sauvignon
The Wicked Aim Cabernet Sauvignon of Winery Nocking Point matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of adapted vietnamese fondue, pizza queen with merguez or blood duck (tour d'argent).
Details and technical informations about Winery Nocking Point's Wicked Aim Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Wicked Aim Cabernet Sauvignon from Winery Nocking Point are 2013, 2012, 0, 2015
Informations about the Winery Nocking Point
The Winery Nocking Point is one of of the world's greatest estates. It offers 77 wines for sale in the of Walla Walla Valley to come and discover on site or to buy online.
The wine region of Walla Walla Valley
Star of the American north-west straddling Washington and Oregon: signature Cabernet Sauvignon reigns in reds — structured and concentrated with notes of blackcurrant, blackberry, cedar, tobacco and a touch of spice, firm tannins, great ageing potential. Racy, complex Syrah (blackberry, black olive, pepper, smoked meat), supple Merlot, Cabernet Franc and Sangiovese complement. Long season (200 days), hot days and cool nights, loess soils. AVA (1984) within the Columbia Valley.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
