Winery Thomas Family - Native American Blush

Winery Thomas FamilyNative American Blush

The Native American Blush of Winery Thomas Family is a wine from the region of Indiana.
This wine generally goes well with
The Native American Blush of the Winery Thomas Family is in the top 0 of wines of Indiana.

Details and technical informations about Winery Thomas Family's Native American Blush.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
10°
Allergens
Contains sulfites

Discover the grape variety: Gewurztraminer

Full-bodied, exotic whites, rich and heady, with moderate acidity, showing opulent aromas of lychee, rose, mango, ginger, pink grapefruit and gentle spice. Made as aromatic dry, moelleux late-harvest and liquorous sélection de grains nobles. Star of Alsace AOC (one of the four noble varieties) and signature of Alto Adige (Tramin), Palatinate and Germany. A pink mutation of Traminer.

Informations about the Winery Thomas Family

The winery offers 9 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Indiana

The Winery Thomas Family is one of of the world's greatest estates. It offers 6 wines for sale in the of Indiana to come and discover on site or to buy online.

Top wine Indiana
In the top 200000 of of United States wines
In the top 20 of of Indiana wines
In the top 65000 of wines
In the top 1500000 wines of the world

The wine region of Indiana

Midwestern wine state, humid continental climate favouring hybrids. Signature Chambourcin in red, most planted: fruity and accessible with signature black cherry, raspberry, plum, soft herbs and a peppery touch, supple tannins and lively acidity. Also peppery Cabernet Franc, spicy Marechal Foch, historic pink Catawba. Aromatic whites: opulent Traminette (lychee, rose), sweet Vidal Blanc (honey, apricot), lively Seyval Blanc.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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