Winery Stone & Key CellarsObsidian Blend
Red wine
This wine is a blend of 2 varietals which are the Carmenère and the Petit Verdot.
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 veal.
Taste structure of the Obsidian Blend from the Winery Stone & Key Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Obsidian Blend of Winery Stone & Key Cellars in the region of Washington is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Obsidian Blend
Pairings that work perfectly with Obsidian Blend
Original food and wine pairings with Obsidian Blend
The Obsidian Blend of Winery Stone & Key Cellars matches generally quite well with dishes of beef, pasta or veal such as recipes of fricandeaux german style, pasta with crispy parma ham or veal paupiettes with onions and tomatoes.
Details and technical informations about Winery Stone & Key Cellars's Obsidian Blend.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Obsidian Blend from Winery Stone & Key Cellars are 0
Informations about the Winery Stone & Key Cellars
The Winery Stone & Key Cellars is one of of the world's greatest estates. It offers 24 wines for sale in the of Yakima Valley to come and discover on site or to buy online.
The wine region of Yakima Valley
Washington's oldest AVA (1983): signature Chardonnay and Riesling as white kings (lively and taut, citrus, apple, white peach and a mineral touch, acidity preserved by cold nights). Supple Merlot (plum, blackberry), structured Cabernet Sauvignon (blackcurrant, cedar) and fleshy Syrah (blackberry, pepper, smoked meat) in concentrated reds. Southern Columbia Valley, basalt under loess, day-night contrast (80/50°F) — about 1/3 of the state's plantings.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
