Winery ReataThree County Pinot Noir
Red wine
This wine is composed of 100% of the grape variety Pinot Noir.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Three County Pinot Noir from the Winery Reata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Three County Pinot Noir of Winery Reata in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Three County Pinot Noir of Winery Reata in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Three County Pinot Noir
Pairings that work perfectly with Three County Pinot Noir
Original food and wine pairings with Three County Pinot Noir
The Three County Pinot Noir of Winery Reata matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of stuffed peppers, lisbon veal sauté or duck breast in a crust.
Details and technical informations about Winery Reata's Three County Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Three County Pinot Noir from Winery Reata are 2016, 2015, 2017, 2013 and 2010.
Informations about the Winery Reata
The Winery Reata is one of of the world's greatest estates. It offers 19 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
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: 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.
