Bodega Finca Las MorasLas Moras Viognier - Shiraz
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Las Moras Viognier - Shiraz of Bodega Finca Las Moras in the region of San Juan often reveals types of flavors of microbio, red fruit or dried fruit.
Food and wine pairings with Las Moras Viognier - Shiraz
Pairings that work perfectly with Las Moras Viognier - Shiraz
Original food and wine pairings with Las Moras Viognier - Shiraz
The Las Moras Viognier - Shiraz of Bodega Finca Las Moras matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with garlic, moroccan lamb shoulder or stuffed mushrooms.
Details and technical informations about Bodega Finca Las Moras's Las Moras Viognier - Shiraz.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Las Moras Viognier - Shiraz from Bodega Finca Las Moras are 2014, 2012, 0, 2020
Informations about the Bodega Finca Las Moras
The Bodega Finca Las Moras is one of wineries to follow in San Juan.. It offers 219 wines for sale in the of San Juan to come and discover on site or to buy online.
The wine region of San Juan
Argentina's 2nd province by volume, a very sunny Andean oasis (<30 cloudy days/year). Signature Syrah (~22% of Argentine Syrah): intense, sun-drenched reds with signature notes of blackberry, black plum, pepper, olive, violet and sweet spice, round tannins and vivid fruit. Also fleshy Malbec, supple Bonarda, spicy Tempranillo. Floral, muscat Torrontes and ample Chardonnay in white.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
