Winery OakridgeMeunier
Red wine
This wine generally goes well with
The Meunier of the Winery Oakridge is in the top 60 of wines of Yarra Valley.
Wine flavors and olphactive analysis
On the nose the Meunier of Winery Oakridge in the region of Victoria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Oakridge's Meunier.
Discover the grape variety: Cabernet-Mitos
An intraspecific cross between Cabernet Sauvignon and Dyer du Cher obtained in 1970 in Weinsberg, Germany. It can be found in Germany, Switzerland, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Meunier from Winery Oakridge are 2015, 2017, 2019, 0 and 2018.
Informations about the Winery Oakridge
The Winery Oakridge is one of of the world's greatest estates. It offers 85 wines for sale in the of Yarra Valley to come and discover on site or to buy online.
The wine region of Yarra Valley
The wine region of Yarra Valley is located in the region of Port Phillip of Victoria of Australia. We currently count 315 estates and châteaux in the of Yarra Valley, producing 1556 different wines in conventional, organic and biodynamic agriculture. The wines of Yarra Valley go well with generally quite well with dishes .
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
