Winery Salt Spring Vineyards - Blattner Series Evolution Rouge

Winery Salt Spring VineyardsBlattner Series Evolution Rouge

The Blattner Series Evolution Rouge of Winery Salt Spring Vineyards is a red wine from the region of British Columbia.
This wine generally goes well with

Details and technical informations about Winery Salt Spring Vineyards's Blattner Series Evolution Rouge.

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

Discover the grape variety: Aramon

Aramon noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and very large grapes. Aramon noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Salt Spring Vineyards

The winery offers 19 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in British Columbia

The Winery Salt Spring Vineyards is one of of the world's great estates. It offers 9 wines for sale in the of British Columbia to come and discover on site or to buy online.

Top wine British Columbia
In the top 15000 of of Canada wines
In the top 5500 of of British Columbia wines
In the top 500000 of red wines
In the top 950000 wines of the world

The wine region of British Columbia

British Columbia is Canada's westernmost province, located on the edge of the Pacific Ocean. The diversity of landscapes here – from rainy islands to desert-like valley floors – means that a wide variety of Grapes are planted here. They include Chardonnay, Pinot Noir and Riesling, as well as Cabernet Sauvignon and Merlot. While volumes are lower than those of the province of Ontario, British Columbia is home to a rapidly growing wine industry.

The word of the wine: Discharge

In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.

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