Winery Quinta CruzPierce Ranch Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Pierce Ranch Tempranillo of Winery Quinta Cruz in the region of California often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Pierce Ranch Tempranillo
Pairings that work perfectly with Pierce Ranch Tempranillo
Original food and wine pairings with Pierce Ranch Tempranillo
The Pierce Ranch Tempranillo of Winery Quinta Cruz matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with pepper, lamb in spicy sauce or pulled pork (us pulled pork ).
Details and technical informations about Winery Quinta Cruz's Pierce Ranch Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Pierce Ranch Tempranillo from Winery Quinta Cruz are 2012, 0, 2013, 2010
Informations about the Winery Quinta Cruz
The Winery Quinta Cruz is one of of the world's greatest estates. It offers 15 wines for sale in the of San Antonio Valley to come and discover on site or to buy online.
The wine region of San Antonio Valley
AVA in southwest Monterey (2006), 15 miles from the Pacific in the Santa Lucia Mountains: warm, dry continental climate (~3,000 Winkler degree-days) suited to Bordeaux and Rhône varieties — Cabernet Sauvignon, Syrah, Marsanne, Tempranillo, Grenache and Albariño. Evening Pacific breezes and Lake San Antonio fog preserve acidity. Gravelly loam soils, marked diurnal range, full-bodied and concentrated profile contrasting with cooler northern Monterey.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Sulphating
Treatment, formerly practiced with copper sulfate, applied to the vine to prevent cryptogamic diseases.
