Winery Red Shale Ridge - Blackberry Table

Winery Red Shale RidgeBlackberry Table

The Blackberry Table of Winery Red Shale Ridge is a wine from the region of California.
This wine generally goes well with
The Blackberry Table of the Winery Red Shale Ridge is in the top 0 of wines of California.

Details and technical informations about Winery Red Shale Ridge's Blackberry Table.

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

Discover the grape variety: Négret castrais

Supple, fruity reds with a sustained ruby robe, soft tannins, an airy palate and fresh acidity; aromas of red fruits (raspberry, cherry) and gentle spices. Accessible southern profile. Preserved for its heritage value, surviving in a few heritage plots in the Tarn, among the ancient South-West varieties studied for their ampelographic interest. Indigenous French black grape from the South-West, mainly cultivated in the Tarn.

Informations about the Winery Red Shale Ridge

The winery offers 16 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Californie

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

Top wine California
In the top 100000 of of United States wines
In the top 800 of of California wines
In the top 25000 of wines
In the top 750000 wines of the world

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: Thermoregulation

Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.

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