Winery Tulip HillCabernet Sauvignon Dessert
wine
This wine generally goes well with
The Cabernet Sauvignon Dessert of the Winery Tulip Hill is in the top 0 of wines of Tracy Hills.
Details and technical informations about Winery Tulip Hill's Cabernet Sauvignon Dessert.
Discover the grape variety: Brun argenté
Light, fruity reds with a clear ruby robe, smooth tannins and a supple palate, with simple aromas of red fruits (cherry, raspberry), soft spices and Mediterranean notes. Productive, accessible profile, best drunk young. Now marginal, preserved on a few heritage plots in Provence and occasionally contributing to southern red blends. French autochthonous variety from south-east Provence, a witness to ancient Provençal grape varieties.
Informations about the Winery Tulip Hill
The Winery Tulip Hill is one of of the world's great estates. It offers 21 wines for sale in the of Tracy Hills to come and discover on site or to buy online.
The wine region of Tracy Hills
209th US AVA (2006, San Joaquin and Stanislaus counties, 55 miles ESE of San Francisco, western Central Valley, alluvial and colluvial well-drained soils, lowest rainfall in the region, Altamont Pass breezes): Tempranillo and Touriga Nacional are signature king reds adapted to the heat — full-bodied with concentrated dark berries. Nero d'Avola, Montepulciano and Sagrantino as Italian varieties, Syrah and Chardonnay as complements. Mt. Oso sheltering effect.
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
