Winery Stone HillReserve Chardonel
White wine
This wine generally goes well with
Details and technical informations about Winery Stone Hill's Reserve Chardonel.
Discover the grape variety: Gibert
Light, simple fruity reds with a lightly coloured clear ruby robe, soft tannins, airy palate and moderate acidity; unassuming aromas of red fruits. Discreet, rustic style. Nearly extinct, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the South-West. Rare French black grape, formerly cultivated in the South-West.
Last vintages of this wine
The best vintages of Reserve Chardonel from Winery Stone Hill are 0
Informations about the Winery Stone Hill
The Winery Stone Hill is one of of the world's great estates. It offers 43 wines for sale in the of Hermann to come and discover on site or to buy online.
The wine region of Hermann
Historic Missouri AVA with German heritage (1983, 36th US AVA along the Missouri River ~95 km west of St. Louis, south-facing bluffs at the Missouri-Gasconade confluence with sheltered microclimates, deep alluvial loam-loess soils with sandstone outcrops). Norton is the signature indigenous grape and official Missouri state grape — a full-bodied, dry red with intense blackberry fruits, spices and firm tannins. Popular Vignoles in dry or sweet white.
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: Dosing liqueur (champagne)
Also known as liqueur d'expédition, a solution made up of wine and sugar added to champagne after disgorgement and which determines the type of wine: extra-brut, brut, extra-dry, dry, demi-sec.
