Winery RappahannockEighteen
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Eighteen of the Winery Rappahannock is in the top 30 of wines of Northern Region.
Wine flavors and olphactive analysis
On the nose the Eighteen of Winery Rappahannock in the region of Virginia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Eighteen
Pairings that work perfectly with Eighteen
Original food and wine pairings with Eighteen
The Eighteen of Winery Rappahannock matches generally quite well with dishes of beef, lamb or pork such as recipes of wild boar stew in burgundy style, eggplant, lamb and goat lasagna or endives with ham.
Details and technical informations about Winery Rappahannock's Eighteen.
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 Eighteen from Winery Rappahannock are 2018, 0
Informations about the Winery Rappahannock
The Winery Rappahannock is one of of the world's great estates. It offers 44 wines for sale in the of Northern Region to come and discover on site or to buy online.
The wine region of Northern Region
Major wine region of Israel encompassing Upper Galilee, Lower Galilee, and the Golan Heights, altitudes 180-1,200 m, volcanic basaltic and limestone soils. Cabernet Sauvignon, Merlot, and Syrah are the signature reds: fleshy and precise with notes of blackcurrant, blackberry, black cherry, Mediterranean garrigue, and a mineral touch, ripe tannins with freshness preserved by altitude. Carignan, Grenache, and Mourvèdre as reds. Chardonnay and Sauvignon Blanc as vibrant fresh whites.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
