Winery Stryker SonomaCabernet Sauvignon

wine of Alexander Valley of California of United States

The Cabernet Sauvignon of Winery Stryker Sonoma is a wine from the region of Alexander Valley of California.
This wine generally goes well with
The Cabernet Sauvignon of the Winery Stryker Sonoma is in the top 0 of wines of Alexander Valley.

Discover the grape variety: Rkatziteli

Originally from Georgia, it is the main grape variety in the production of white wines, particularly in eastern Georgia. It is also found in Canada, China, the United States, New Zealand, Australia and a large number of Eastern European countries. In France, it is practically unknown, which seems surprising given its qualities.

Informations about the Winery Stryker Sonoma

The winery offers 42 different wines.

Its wines get an average rating of 4.1.

This winery is part of the Foley Family Wines.

It is in the top 30 of the best estates in the region

It is located in Alexander Valley in the region of California

The Winery Stryker Sonoma is one of of the world's great estates. It offers 35 wines for sale in the of Alexander Valley to come and discover on site or to buy online.

The wine region of Alexander Valley

The wine region of Alexander Valley is located in the region of Sonoma County of California of United States. We currently count 400 estates and châteaux in the of Alexander Valley, producing 1083 different wines in conventional, organic and biodynamic agriculture. The wines of Alexander Valley go well with generally quite well with dishes .

The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

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The word of the wine: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.