Winery The WilliamsburgLord Botetourt
Red wine
This wine is a blend of 4 varietals which are the Cabernet blanc, the Cabernet franc, the Petit Verdot and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Lord Botetourt of Winery The Williamsburg in the region of Virginia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Lord Botetourt
Pairings that work perfectly with Lord Botetourt
Original food and wine pairings with Lord Botetourt
The Lord Botetourt of Winery The Williamsburg matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of flemish beer stew, pizza cone or duck stew.
Details and technical informations about Winery The Williamsburg's Lord Botetourt.
Discover the grape variety: Cabernet blanc
Aromatic, tense whites with a lean palate and firm acidity. Intense aromas of elderflower, passion fruit, mango, gooseberry, citrus and herbaceous boxwood notes reminiscent of Sauvignon Blanc. Mildew- and powdery-mildew-resistant interspecific variety, driving organic viticulture in Germany, Switzerland, Belgium, the Netherlands and Luxembourg. Swiss hybrid created in 1991 by Valentin Blattner.
Last vintages of this wine
The best vintages of Lord Botetourt from Winery The Williamsburg are 2010, 0, 2012, 2011
Informations about the Winery The Williamsburg
The Winery The Williamsburg is one of of the world's great estates. It offers 76 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
