Winery Toasted HeadBarrel Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
The Barrel Blanc of the Winery Toasted Head is in the top 10 of wines of Dunnigan Hills.
Taste structure of the Barrel Blanc from the Winery Toasted Head
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barrel Blanc of Winery Toasted Head in the region of California is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Barrel Blanc of Winery Toasted Head in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Barrel Blanc
Pairings that work perfectly with Barrel Blanc
Original food and wine pairings with Barrel Blanc
The Barrel Blanc of Winery Toasted Head matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit with cider and mushrooms, pasta salmon - fresh cream or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Toasted Head's Barrel Blanc.
Discover the grape variety: Prugnolo Gentile
Structured and elegant reds with a deep ruby robe, firm yet melted tannins and a dense palate with fine acidity, showing signature aromas of red fruits (morello cherry, raspberry), plum ("prugnolo" = small plum), violet, spices, tobacco and Tuscan balsamic notes. Fine ageing potential. Star of Vino Nobile di Montepulciano DOCG, one of the great Tuscan reds for ageing. Tuscan synonym for Sangiovese grown in Montepulciano.
Last vintages of this wine
The best vintages of Barrel Blanc from Winery Toasted Head are 2016, 2012, 2015, 2014 and 2013.
Informations about the Winery Toasted Head
The Winery Toasted Head is one of of the world's greatest estates. It offers 11 wines for sale in the of Dunnigan Hills to come and discover on site or to buy online.
The wine region of Dunnigan Hills
AVA of northwest Yolo County (1993, central California) on low hills at 400 ft: hot Mediterranean climate (95–98°F days, 55–65°F nights) suited to heat-loving varieties — Tempranillo, Petite Sirah, Petit Verdot, Syrah, Cabernet Sauvignon and Merlot. Sauvignon Blanc and Chardonnay also notable. Iron-rich gravelly loam soils from the Dunnigan Hills fault, concentrated and intensely aromatic fruit. Sacramento Valley, 1,300+ acres planted.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
