Winery Clendenen - Atavistic Thrill Carmine

Winery ClendenenAtavistic Thrill Carmine

The Atavistic Thrill Carmine of Winery Clendenen is a wine from the region of California.
This wine generally goes well with
The Atavistic Thrill Carmine of the Winery Clendenen is in the top 0 of wines of California.

Details and technical informations about Winery Clendenen's Atavistic Thrill Carmine.

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

Discover the grape variety: Malvasia nera di Brindisi

Structured, aromatic reds with good ageing potential, deep purple, full-bodied tannins and a broad palate, with aromas of dark fruits (plum, blackberry), spices, tobacco and Mediterranean balsamic notes. Warm Salento profile. Often blended with Negroamaro, it adds aromatic richness to the great reds of southern Puglia. Black Malvasia variety grown near Brindisi in Puglia.

Informations about the Winery Clendenen

The winery offers 39 different wines.
Its wines get an average rating of 4.
This winery is part of the Au Bon Climat.
It is in the top 40 of the best estates in the region
It is located in Californie

The Winery Clendenen is one of of the world's great estates. It offers 35 wines for sale in the of California to come and discover on site or to buy online.

Top wine California
In the top 200000 of of United States wines
In the top 25000 of of California wines
In the top 650000 of wines
In the top 1500000 wines of the world

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: Reduction

A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.

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