Winery Waters Edge - Challenger Point

Winery Waters EdgeChallenger Point

The Challenger Point of Winery Waters Edge is a red wine from the region of Oklahoma.
This wine generally goes well with
The Challenger Point of the Winery Waters Edge is in the top 5 of wines of Oklahoma.

Details and technical informations about Winery Waters Edge's Challenger Point.

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

Discover the grape variety: Tinta Amarela

Structured, intensely coloured reds with a dark ruby color, firm tannins and a dense palate, offering intense aromas of black fruits (blackberry, blackcurrant), plum, black cherry, spices, pepper, aromatic herbs and balsamic notes. Fine cellaring potential. Traditional component of great Douro DOC reds, Porto, as well as Alentejo DOC and Tejo DOC wines. Portuguese synonym for trincadeira (or trincadeira preta), a signature indigenous Portuguese variety.

Informations about the Winery Waters Edge

The winery offers 51 different wines.
Its wines get an average rating of 4.
It is in the top 5 of the best estates in the region
It is located in Oklahoma
Find the Winery Waters Edge on Twitter

The Winery Waters Edge is one of of the world's greatest estates. It offers 25 wines for sale in the of Oklahoma to come and discover on site or to buy online.

Top wine Oklahoma
In the top 80000 of of United States wines
In the top 5 of of Oklahoma wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Oklahoma

Southern US state with over 50 active wineries in Green Country (NE), Lincoln County and SW. Contrasted continental climate. ~80% vinifera (rare in the South): Cabernet Sauvignon is the firm, sun-loving signature (cassis, blackberry, cedar, tobacco), dense peppery Syrah, supple Merlot, round Chardonnay (yellow apple, butter). Flagship hybrids: aromatic Traminette white (apricot, peach, honey) and robust Chambourcin red (blackberry, plum, spices).

The word of the wine: Oxidative (breeding)

A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.

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