Winery Rapidan River - Cabernet Sauvignon

Winery Rapidan RiverCabernet Sauvignon

The Cabernet Sauvignon of Winery Rapidan River is a wine from the region of Virginia.
This wine generally goes well with
The Cabernet Sauvignon of the Winery Rapidan River is in the top 0 of wines of Virginia.

Details and technical informations about Winery Rapidan River's Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.9°
Allergens
Contains sulfites

Discover the grape variety: Malvasia Bianca Lunga

Structured, rich dry whites with a pale golden colour, a full palate and moderate acidity, showing signature aromas of yellow fruits (pear, apricot), white flowers, almond and discreet muscat notes. Also a pillar of Tuscan Vin Santo passito, producing honeyed, dried-fruit sweet wines. A traditional component of Chianti (before 2006) and many Tuscan whites. White Malvasia variety grown in Tuscany and Umbria.

Informations about the Winery Rapidan River

The winery offers 14 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Prince Michel Vineyard & Winery.
It is in the top 10 of the best estates in the region
It is located in Virginie

The Winery Rapidan River is one of of the world's greatest estates. It offers 12 wines for sale in the of Virginia to come and discover on site or to buy online.

Top wine Virginia
In the top 200000 of of United States wines
In the top 4500 of of Virginia wines
In the top 650000 of wines
In the top 1500000 wines of the world

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: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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