Winery Dutschke - 86 Block Chardonnay

Winery Dutschke86 Block Chardonnay

The 86 Block Chardonnay of Winery Dutschke is a wine from the region of Australie du Sud.
This wine generally goes well with
The 86 Block Chardonnay of the Winery Dutschke is in the top 0 of wines of Australie du Sud.

Details and technical informations about Winery Dutschke's 86 Block Chardonnay.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13°
Allergens
Contains sulfites

Discover the grape variety: Niellucciu

Structured, elegant age-worthy reds with a deep ruby robe, firm tannins and an ample palate, with signature aromas of red fruits (cherry, plum), spices (pepper), garrigue, immortelle and Mediterranean notes. Also structured rosés. Star of Patrimonio AOC (northern Corsica, calcareous soils) and present in Cap Corse AOC. Corsican synonym for Nielluccio, identical to Italian Sangiovese; indigenous black variety from Cap Corse.

Informations about the Winery Dutschke

The winery offers 30 different wines.
Its wines get an average rating of 4.1.
It is in the top 30 of the best estates in the region
It is located in Australie du Sud

The Winery Dutschke is one of of the world's great estates. It offers 24 wines for sale in the of Australie du Sud to come and discover on site or to buy online.

Top wine Australie du Sud
In the top 60000 of of Australia wines
In the top 4000 of of Australie du Sud wines
In the top 350000 of wines
In the top 1500000 wines of the world

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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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