Winery St. ClementOroppas
Red wine
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 Oroppas from the Winery St. Clement
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Oroppas of Winery St. Clement 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 Oroppas of Winery St. Clement in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Oroppas
Pairings that work perfectly with Oroppas
Original food and wine pairings with Oroppas
The Oroppas of Winery St. Clement matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chicken, beef and lamb couscous (morocco), marinated lamb chops (honey, worcestershire sauce, olive oil) or duck breast in the oven.
Details and technical informations about Winery St. Clement's Oroppas.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Oroppas from Winery St. Clement are 2003, 2002, 2014, 2004 and 2016.
Informations about the Winery St. Clement
The Winery St. Clement is one of of the world's greatest estates. It offers 32 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
