Winery WillfulJezebel Blanc
White wine
This wine is composed of 100% of the grape variety Muscat Blanc.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Jezebel Blanc of Winery Willful in the region of Oregon often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit, floral or tropical fruit.
Food and wine pairings with Jezebel Blanc
Pairings that work perfectly with Jezebel Blanc
Original food and wine pairings with Jezebel Blanc
The Jezebel Blanc of Winery Willful matches generally quite well with dishes of beef, lamb or spicy food such as recipes of puchero, ramadan berber soup (harira) or royal couscous.
Details and technical informations about Winery Willful's Jezebel Blanc.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Jezebel Blanc from Winery Willful are 2014, 0, 2018, 2017 and 2015.
Informations about the Winery Willful
The Winery Willful is one of of the world's greatest estates. It offers 16 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
American benchmark for fresh, elegant Pinot Noir. Fine, silky reds with signature notes of red cherry, raspberry, wild strawberry, undergrowth and spice, delicate tannins and taut freshness — the closest style to Burgundy outside France. Iconic Willamette Valley on volcanic (Jory) and marine soils. Also precise, mineral Chardonnay, ample Pinot Gris (pear, honey), taut Riesling.
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.
