The Winery Bourke and Travers is one of the best wineries to follow in Mount Lofty Ranges.. It offers 3 wines for sale in of Mount Lofty Ranges to come and discover on site or to buy online.
Looking for the best Winery Bourke and Travers wines in Mount Lofty Ranges among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Bourke and Travers wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Bourke and Travers wines with technical and enological descriptions.
How Winery Bourke and Travers wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn leaves, eggplant, lamb and goat lasagna or provencal bourride.
The Mount Lofty Ranges is a wine zone in SouthAustralia encompassing the wine regions of Adelaide Hills, Clare Valley and Adelaide Plains. It is named after the range of mountains to the east of the city of Adelaide.
In line with South Australia's other winegrowing areas, conditions within the zone are strongly influenced by variations in topography, including altitude, proximity to the coast and a wide array of soil types. As a result, the three Mount Lofty regions have different climatic and grape-growing conditions.
For example, the Adelaide Hills region has a distinctly cool Climate, which assists in the production of varieties such as Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling. It also specializes in Sparkling wines. By contrast, Adelaide Plains is very Warm, due to a lack of elevation, and mostly produces red wines. Clare Valley's wine production is ruled by its continental climate.
The Mount Lofty Ranges zone borders the Barossa Valley on three sides, but the Barossa and Eden Valleys fall within the Barossa Zone.
How Winery Bourke and Travers wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pot roast, oriental lamb skewers or stuffed guinea fowl in the oven.
In the mouth the red wine of Winery Bourke and Travers. is a powerful with a nice balance between acidity and tannins.
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
Planning a wine route in the of Mount Lofty Ranges? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Bourke and Travers.
The Portuguese blue-black is a grape variety originating from Austria. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by medium-sized bunches and large grapes. You can find the Portuguese blue-black cultivated in these vineyards: Loire Valley, South-West, Provence & Corsica, Rhone Valley, Savoy & Bugey, Beaujolais.
You don’t need a state-of-the-art winery to make wine. You don’t need rows of pristine oak barrels. One thing you do need to make good wine is good vines. Have you ever asked yourself where all these vines come from? How do they find their way into the ground? It used to be easy. In the past, winemakers simply took cuttings from their vineyards, propagated them, and planted them in the ground. But phylloxera put a stop to that. What was a simple process acquired layers of complexity: winemakers ...
The Roussillon is home to a range of wine styles, at varying price points. Sweet fortified wines (vin doux naturel) used to dominate production, with still dry wines (vin sec) in the minority. In the last 30 years, however, this has completely changed, and vin sec now makes up the majority (80%) of the Roussillon’s output. The recent Wines of Roussillon tasting, held in London, not only highlighted many good quality dry wines being produced, but also cemented the idea that Roussillon whites are ...
Onwards, upwards. The roads get narrower, the corners get tighter. I step out of the car when I finally reach the winery and the air is so much fresher here. I go to take a sip from my water bottle and a gust of wind makes it whistle. I stand with Thomas Jullien and we look over the vineyards. It’s not yet spring, and the vines look little more than sticks. ‘It’s a lunar landscape at the moment,’ he says, as a friend’s flock of 300 sheep has just passed through to graze on every scrap of green b ...
A term whose meaning varies according to the region (terroir or estate), but which everywhere contains the idea of identifying a wine with a specific place of production.
