Winery Ballast Stone - Dancing Leaves Shiraz

Winery Ballast StoneDancing Leaves Shiraz

The Dancing Leaves Shiraz of Winery Ballast Stone is a wine from the region of Australie du Sud.
This wine generally goes well with
The Dancing Leaves Shiraz of the Winery Ballast Stone is in the top 0 of wines of Australie du Sud.

Details and technical informations about Winery Ballast Stone's Dancing Leaves Shiraz.

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

Discover the grape variety: Egiodola

Intensely coloured, structured reds with a dark ruby robe, firm tannins and a dense palate of blackfruit (blackberry, blackcurrant, plum), cherry, spices, black pepper and balsamic notes. A tannin-rich profile adding colour and structure to southern blends. Grown mainly in the South-West (Aveyron, Tarn, Aquitaine) for IGP and VDP wines. French hybrid created in 1954 by INRA Bordeaux (fer servadou × abouriou), a modern teinturier grape.

Informations about the Winery Ballast Stone

The winery offers 15 different wines.
Its wines get an average rating of 3.4.
This winery is part of the Shaw Family Vintners.
It is in the top 10 of the best estates in the region
It is located in Australie du Sud

The Winery Ballast Stone is one of of the world's greatest estates. It offers 11 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 70000 of of Australia wines
In the top 6000 of of Australie du Sud wines
In the top 650000 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: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.

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