Winery Andrew SeppeltNo.4
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the No.4 of Winery Andrew Seppelt in the region of Australie du Sud often reveals types of flavors of black fruit.
Food and wine pairings with No.4
Pairings that work perfectly with No.4
Original food and wine pairings with No.4
The No.4 of Winery Andrew Seppelt matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cabri en colombo with creole sauce, lamb collar with mustard or chicken pie.
Details and technical informations about Winery Andrew Seppelt's No.4.
Discover the grape variety: Durif
Powerful, deeply coloured reds with an inky, near-black robe, firm tannins and dense palate. Intense aromas of blackberry, plum, blackcurrant, black pepper, chocolate, spices and balsamic notes. Fine ageing potential. Near-extinct in France, it became a star as Petite Sirah in California (Napa, Lodi, Paso Robles) and is emblematic of Rutherglen, Australia. French variety created in 1880 by François Durif in the Isère (spontaneous cross of Syrah × Peloursin).
Last vintages of this wine
The best vintages of No.4 from Winery Andrew Seppelt are 2008, 0
Informations about the Winery Andrew Seppelt
The Winery Andrew Seppelt is one of of the world's greatest estates. It offers 13 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Garrigue
Notes reminiscent of aromatic Mediterranean herbs such as thyme or rosemary, found in many southern wines.
