Winery Paradise Hills - Late Harvest

Winery Paradise HillsLate Harvest

The Late Harvest of Winery Paradise Hills is a wine from the region of Connecticut.
This wine generally goes well with
The Late Harvest of the Winery Paradise Hills is in the top 0 of wines of Connecticut.

Details and technical informations about Winery Paradise Hills's Late Harvest.

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

Discover the grape variety: Tinta Roriz

Structured and deep reds with a dark ruby robe, firm tannins and a dense mouthfeel, with intense aromas of black fruits (blackberry, plum), cherry, tobacco, leather, spices, cocoa and balsamic notes. Good ageing potential. Essential component of the great dry reds of Douro DOC and a pillar of Vintage Port and LBV. Also a star of Alentejo DOC as Aragonez and Dão DOC. The Portuguese synonym for Iberian Tempranillo, signature of the great wines of the Douro.

Informations about the Winery Paradise Hills

The winery offers 26 different wines.
Its wines get an average rating of 3.6.
It is in the top 20 of the best estates in the region
It is located in Connecticut
Find the Winery Paradise Hills on Facebook and on Twitter

The Winery Paradise Hills is one of of the world's great estates. It offers 25 wines for sale in the of Connecticut to come and discover on site or to buy online.

Top wine Connecticut
In the top 200000 of of United States wines
In the top 400 of of Connecticut wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Connecticut

New England wine state, glacial soils (schist, gneiss, loam). Coast tempered by Long Island Sound, favouring Bordeaux varieties. Signature Cabernet Franc: elegant and peppery with signature notes of raspberry, red cherry, red pepper, violet, fresh herbs and a spicy touch, fine tannins and fresh palate — friendly cool-climate style. Round Merlot (plum, cherry).

The word of the wine: Residual sugars

Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.

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