Winery Blackwood HillThe Public Cabernet Sauvignon
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This wine generally goes well with
The The Public Cabernet Sauvignon of the Winery Blackwood Hill is in the top 0 of wines of Yarra Valley.
Details and technical informations about Winery Blackwood Hill's The Public Cabernet Sauvignon.
Discover the grape variety: Grecanico
Lively, aromatic dry whites with a pale golden robe, an elegant palate and a sharp preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), almond and volcanic mineral notes. Appreciated for its freshness on warm terroirs. A component of Sicilian DOC whites (Alcamo, Etna Bianco) grown in the province of Trapani. Identical to the Garganega of the Veneto, an autochthonous Sicilian variety.
Informations about the Winery Blackwood Hill
The Winery Blackwood Hill is one of of the world's greatest estates. It offers 6 wines for sale in the of Yarra Valley to come and discover on site or to buy online.
The wine region of Yarra Valley
Australian showcase of cool climate (Victoria): signature Pinot Noir as king of reds (43%) — fine and fragrant with notes of cherry, strawberry, plum, undergrowth and a spicy touch, silky tannins, possible austere whole-bunch style. Refined Chardonnay (33%), taut and elegant with notes of citrus, white peach, fig and a touch of fine lees, vibrant acidity. Structured Cabernet in lower parts and traditional-method sparkling. East of Melbourne (1838), oceanic influence.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
