Winery St. JamesPioneer White
White wine
This wine is a blend of 2 varietals which are the Seyval blanc and the Vignoles.
This wine generally goes well with
Details and technical informations about Winery St. James's Pioneer White.
Discover the grape variety: Seyval blanc
Lively, taut whites with a slender palate and fresh acidity, with aromas of citrus (lemon, grapefruit), green apple, white flowers, pear and discreet herbal notes. Refreshing finish; best drunk young. A cold- and disease-resistant interspecific variety, it produces whites and sparkling wines in the UK (Kent, Sussex), Canada (Quebec, Ontario) and the northeastern US. French hybrid created by Bertille Seyve (Seyve-Villard 5-276).
Last vintages of this wine
The best vintages of Pioneer White from Winery St. James are 0
Informations about the Winery St. James
The Winery St. James is one of of the world's great estates. It offers 54 wines for sale in the of Ozark Highlands to come and discover on site or to buy online.
The wine region of Ozark Highlands
Central Missouri AVA (1987, 1. 28 million acres across 11 counties around St. James, altitude ~335 m draining cold spring air, soils derived from the Roubidoux formation mixing sandy loam and clay, continental climate with hot humid summers and cold winters): Norton as the native variety and official grape of Missouri, signature red – bold with notes of blackberry, spices and firm tannins. Chambourcin, Vignoles, Traminette as hybrids, Chardonel as complement.
The wine region of Missouri
American Midwest vineyard, cradle of the first US AVA (Augusta, 1980, 8 months before Napa). Signature Norton/Cynthiana, the state's official grape and a native pride: dense, deeply coloured reds with signature notes of blackberry, candied black cherry, plum, coffee, leather and spices, firm tannins - fleshy age-worthy wines, robust against the humid continental climate. Also off-dry Vidal Blanc (citrus, honey), fruity red Chambourcin, peppery Cabernet Franc, lively Seyval Blanc.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
