Oak Knoll WineryToasted Cow Red Vintners Blend
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Toasted Cow Red Vintners Blend of Oak Knoll Winery in the region of Oregon often reveals types of flavors of earth, oak.
Details and technical informations about Oak Knoll Winery's Toasted Cow Red Vintners Blend.
Discover the grape variety: Barbera
Intense, fruity reds with a deep purple robe, supple tannins and an ample palate with characteristically very high acidity, with signature aromas of red fruits (black cherry, morello), ripe plum, spices, violet and Piedmontese balsamic notes. Star of Barbera d'Asti DOCG and Barbera d'Alba DOC, also exported to Argentina (Mendoza) and California. Italian black variety, the third most planted red grape in Italy, originating from Piedmont.
Last vintages of this wine
The best vintages of Toasted Cow Red Vintners Blend from Oak Knoll Winery are 0
Informations about the Oak Knoll Winery
The Oak Knoll Winery is one of of the world's greatest estates. It offers 36 wines for sale in the of Willamette Valley to come and discover on site or to buy online.
The wine region of Willamette Valley
World benchmark for Pinot Noir outside Burgundy: elegant, fine reds with notes of cherry, raspberry, plum, undergrowth, damp earth and sweet spices, silky tannins and acidity preserved by the cool climate. Star grape on volcanic soils (Jory), Burgundian latitude (45°). Also taut Chardonnay in full quality rise, round Pinot Gris and lively Riesling. Oregon's main AVA (240 km between Coast Range and Cascades).
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
The word of the wine: Primeur (wine)
A wine made to be drunk very young, bottled and marketed very soon after fermentation (about two months). Syn.: new.
