Winery Tessa MarieRodney's Vineyard Sangiovese
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 veal.
Taste structure of the Rodney's Vineyard Sangiovese from the Winery Tessa Marie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rodney's Vineyard Sangiovese of Winery Tessa Marie 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 Rodney's Vineyard Sangiovese of Winery Tessa Marie in the region of California often reveals types of flavors of black fruit.
Food and wine pairings with Rodney's Vineyard Sangiovese
Pairings that work perfectly with Rodney's Vineyard Sangiovese
Original food and wine pairings with Rodney's Vineyard Sangiovese
The Rodney's Vineyard Sangiovese of Winery Tessa Marie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of kig ar farz breton, roast veal orloff with mushrooms or duck leg confit in white wine.
Details and technical informations about Winery Tessa Marie's Rodney's Vineyard Sangiovese.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rodney's Vineyard Sangiovese from Winery Tessa Marie are 0
Informations about the Winery Tessa Marie
The Winery Tessa Marie is one of of the world's greatest estates. It offers 6 wines for sale in the of California to come and discover on site or to buy online.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
