Winery The BonelineAmphitheatre Cabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Amphitheatre Cabernet Franc of Winery The Boneline in the region of South Island often reveals types of flavors of oak.
Food and wine pairings with Amphitheatre Cabernet Franc
Pairings that work perfectly with Amphitheatre Cabernet Franc
Original food and wine pairings with Amphitheatre Cabernet Franc
The Amphitheatre Cabernet Franc of Winery The Boneline matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of harira de mamie (moroccan soup), stuffed tomatoes or duck legs with green olives.
Details and technical informations about Winery The Boneline's Amphitheatre Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Amphitheatre Cabernet Franc from Winery The Boneline are 0
Informations about the Winery The Boneline
The Winery The Boneline is one of of the world's greatest estates. It offers 14 wines for sale in the of Waipara to come and discover on site or to buy online.
The wine region of Waipara
New Zealand gem of North Canterbury (South Island) north of Christchurch: signature Pinot Noir as king red — racy and savory with notes of cherry, raspberry, plum, earth, spices and a floral touch, fine tannins and chiseled finish, signature restrained mineral style. Riesling as king white among the best of the southern hemisphere — dry to sweet of great purity (lime, green apple, flowers, minerality). GI, clay-limestone soils, sheltered hills.
The wine region of South Island
New Zealand's southern island, cradle of the country's great wines. Sauvignon Blanc signature in Marlborough (~80% of national vineyard): explosive and tropical with grapefruit, passion fruit, boxwood, cut grass and mineral touch — global benchmark. Pinot Noir star in Central Otago (among the most southerly) and Waipara: airy with cherry, raspberry, undergrowth, thyme. Taut Riesling, precise Chardonnay, floral Pinot Gris.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
