Roblar WineryStone Oven Red
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Malbec and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Stone Oven Red from the Roblar Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stone Oven Red of Roblar Winery in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Stone Oven Red of Roblar Winery in the region of California often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Stone Oven Red
Pairings that work perfectly with Stone Oven Red
Original food and wine pairings with Stone Oven Red
The Stone Oven Red of Roblar Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish tail with white butter, leg or shoulder of lamb with honey and thyme or tripe in the style of caen.
Details and technical informations about Roblar Winery's Stone Oven Red.
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 Stone Oven Red from Roblar Winery are 2015, 2012, 2017, 0
Informations about the Roblar Winery
The Roblar Winery is one of of the world's great estates. It offers 88 wines for sale in the of California to come and discover on site or to buy online.
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: Ugni blanc
White grape variety of Italian origin, and the main white variety grown in France. Its large bunches give fine, light and lively wines, suitable for distillation: today it is the main variety for making cognac and armagnac. Ugni blanc, which is a little richer in alcohol when grown in Mediterranean regions, is used in the blending of the Provence and Corsica appellations, often in association with other grape varieties that bring aromas and structure, such as clairette, grenache blanc or sauvignon. Ugni blanc is also used, on a secondary basis, in the production of certain white wines in Gironde (AOC Bordeaux, Entre-deux-Mers, etc.).
