Top 100 wines of Fleurieu - Page 2
Discover the top 100 best wines of Fleurieu of Fleurieu as well as the best winemakers in the region. Explore the varietals of the wines that are popular of Fleurieu and the best vintages to taste in this region.
Discovering the wine region of Fleurieu
Fleurieu is a wine zone located South of Adelaide, the administrative capital of South Australia, which takes its name from the French explorer Charles Pierre Claret de Fleurieu. Across the zone Shiraz is the most common Grape variety, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc are among the supporting cast.
Five wine regions can be found within its boundaries: Currency Creek (to the west of Lake Alexandrina), Kangaroo Island, Langhorne Creek (between Lake Alexandrina and the town of Strathalbyn), McLaren Vale (in the northwest of the peninsula) and Southern Fleurieu (located on the peninsula and a section of the Mount Lofty Ranges).
Overall, the Climate of Fleurieu is heavily affected by its proximity to the sea, producing a predominantly Mediterranean influence.
The seasons are characterized by milder temperatures than those experienced in some of South Australia's inland and high-altitude regions. The five regions within the zone have variable mesoclimates, dictated by their elevation and proximity to the coast. These conditions combine to make the peninsula an area which can support a variety of grape types.
Discover the grape variety: White muscat
White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.
Food and wine pairing with a wine of Fleurieu
wines from the region of Fleurieu go well with generally quite well with dishes of beef, lamb or poultry such as recipes of empanadas de carne (argentina), purple leg of lamb with red wine and cranberries or magic cake cheese quiche.
Organoleptic analysis of wine of Fleurieu
On the nose in the region of Fleurieu often reveals types of flavors of cherry, tropical or lavender and sometimes also flavors of forest floor, minerality or tropical fruit. In the mouth in the region of Fleurieu is a powerful with a nice balance between acidity and tannins.
News from the vineyard of Fleurieu
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Château Latour owner Artémis invests in Champagne Jacquesson
Artémis Domaines has taken a minority stake in the capital of Jacquesson in Champagne, the groups said in a statement this week. Financial details weren’t disclosed. The partnership marks a new departure for Artémis, owned by the Pinault family. Alongside Château Latour, the group’s portfolio already includes Eisele Vineyard estate in Napa Valley, Clos de Tart in Burgundy and Château-Grillet in the Rhône. Maison Jacquesson traces its history back to 1798 and has been owned by the Chiquet family ...
Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’
I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...