Winery Philip CarterNomini Hall Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
The Nomini Hall Cabernet Franc of the Winery Philip Carter is in the top 20 of wines of Virginia.
Wine flavors and olphactive analysis
On the nose the Nomini Hall Cabernet Franc of Winery Philip Carter in the region of Virginia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Nomini Hall Cabernet Franc
Pairings that work perfectly with Nomini Hall Cabernet Franc
Original food and wine pairings with Nomini Hall Cabernet Franc
The Nomini Hall Cabernet Franc of Winery Philip Carter matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef miroton, flemish carbonnade or baked duck legs with potatoes.
Details and technical informations about Winery Philip Carter's Nomini Hall Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Nomini Hall Cabernet Franc from Winery Philip Carter are 2015, 2013, 0, 2016 and 2012.
Informations about the Winery Philip Carter
The Winery Philip Carter is one of of the world's greatest estates. It offers 19 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
