Winery Avalon Wines - Bin 645 Dry Red

Winery Avalon WinesBin 645 Dry Red

The Bin 645 Dry Red of Winery Avalon Wines is a wine from the region of Victoria.
This wine generally goes well with
The Bin 645 Dry Red of the Winery Avalon Wines is in the top 0 of wines of Victoria.

Details and technical informations about Winery Avalon Wines's Bin 645 Dry Red.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Garnacha Tintorera

Intensely coloured, supple reds with a deep, near-opaque purple robe, light tannins and a dense palate. Signature aromas of black fruits (blackberry, blackcurrant), plum, soft spices and inky notes. Powerful dyer's profile. Grown in Spain (Almansa DO, La Mancha) and Portugal, used mainly to deepen colour in Mediterranean blends. Spanish synonym for Alicante Bouschet, a dyer's hybrid of Petit Bouschet × Grenache (19th century).

Informations about the Winery Avalon Wines

The winery offers 2 different wines.
Its wines get an average rating of 3.2.
It is in the top 3 of the best estates in the region
It is located in Victoria

The Winery Avalon Wines is one of of the world's greatest estates. It offers 3 wines for sale in the of Victoria to come and discover on site or to buy online.

Top wine Victoria
In the top 70000 of of Australia wines
In the top 15000 of of Victoria wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Victoria

Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).

The word of the wine: Pigeage

Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.

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