Winery RusackAnacapa
Red wine
This wine is a blend of 5 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Malbec, the Petit Verdot 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 game (deer, venison).
Taste structure of the Anacapa from the Winery Rusack
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anacapa of Winery Rusack 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 Anacapa of Winery Rusack in the region of California often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Anacapa
Pairings that work perfectly with Anacapa
Original food and wine pairings with Anacapa
The Anacapa of Winery Rusack matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish armorican style, baked lamb neck on a bed of vegetables and grapes or cassoulet of yesteryear.
Details and technical informations about Winery Rusack's Anacapa.
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 Anacapa from Winery Rusack are 2009, 2012, 0
Informations about the Winery Rusack
The Winery Rusack is one of of the world's great estates. It offers 24 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
