Hess Allomi Cabernet Sauvignon - Hess Collection Winery

The barrel-aged Hess Allomi Cabernet Sauvignon from the viticultural region of California presents itself in the glass in dense purple, ruby red. When swirling the glass, this red wine reveals a high density and fullness, which shows in church windows at the edge of the glass. This U.S. cuvée shows wonderfully expressive notes of mulberries, blueberries, black currants and blackberries in the glass. These are joined by hints of oriental spices, vanilla and toasted barrique.

This U.S. wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a true quality wine that clearly stands out from simpler qualities, and so this North American naturally enchants with the finest balance despite all its dryness. Aroma does not necessarily require residual sugar. The finale of this youthful red wine from the wine-growing region of California, more precisely from Napa Valley, finally convinces with considerable reverberation. The finish is also accompanied by mineral notes from the volcanic rock dominated soils.

Vinification of the Hess Collection Winery Hess Allomi Cabernet Sauvignon

This powerful red wine from the USA is made from the grape varieties Cabernet Sauvignon, Durif, Malbec and Petit Verdot. In California, the vines that produce the grapes for this wine grow on soils of volcanic rock. When the perfect physiological ripeness is assured, the grapes for the Hess Allomi Cabernet Sauvignon are harvested exclusively by hand without the help of coarse and less selective full harvesters. After the harvest, the grapes are immediately taken to the winery. Here they are selected and carefully broken up. Then fermentation takes place in stainless steel tanks and small wood at controlled temperatures. After its end, the Hess Allomi Cabernet Sauvignon is aged for a few more months in oak barrels.

Food recommendation for the Hess Allomi Cabernet Sauvignon from Hess Collection Winery

Drink this red wine from the USA best tempered at 15 - 18°C as a companion to baked feta cheese parcels, Thai cucumber salad or spinach gratin with almonds.

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