Winery Batch277 Flora
wine
This wine generally goes well with
The 277 Flora of the Winery Batch is in the top 0 of wines of Waiheke Island.
Details and technical informations about Winery Batch's 277 Flora.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Informations about the Winery Batch
The Winery Batch is one of of the world's great estates. It offers 24 wines for sale in the of Waiheke Island to come and discover on site or to buy online.
The wine region of Waiheke Island
The wine region of Waiheke Island is located in the region of Auckland of North Island of New Zealand. Wineries and vineyards like the Domaine Destiny Bay Vineyards or the Domaine Destiny Bay Vineyards produce mainly wines red, white and pink. The most planted grape varieties in the region of Waiheke Island are Merlot, Cabernet-Sauvignon and Malbec, they are then used in wines in blends or as a single variety. On the nose of Waiheke Island often reveals types of flavors of blackberry, cigar box or savory and sometimes also flavors of blueberry, red fruit or coffee.
The wine region of North Island
New-zealand/north-island/northland">Northland, as its name suggests, is New Zealand's northernmost wine-producing region, around four hours' drive northwest of the country's largest city, Auckland. Most of the Northland region's wineries are situated on the east coast, particularly around the Bay of Islands and the Karikari Pensinula, with another cluster on the west coast near Kaitaia. The region's red wines are mostly produced from Syrah, Pinotage">Pinotage and the Hybrid variety Chambourcin. Chardonnay leads the way for white wine grape varieties; Pinot Gris, Viognier and Sauvignon Blanc are among the other varieties cultivated here.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
