Winery Chartley Estate - Botrytis Riesling

Winery Chartley EstateBotrytis Riesling

The Botrytis Riesling of Winery Chartley Estate is a wine from the region of Tasmanie.
This wine generally goes well with
The Botrytis Riesling of the Winery Chartley Estate is in the top 0 of wines of Tasmanie.

Details and technical informations about Winery Chartley Estate's Botrytis Riesling.

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

Discover the grape variety: De Chaunac

Interspecific crossing between 5163 Seibel (2 Gaillard x 2510 Seibel) and 793 Seibel obtained by Albert Seibel (1844-1936). De Chaunac is related to the chelois and the chancellor. It can be found in Canada, the United States, Switzerland, ... in France it was little multiplied and therefore almost endangered.

Informations about the Winery Chartley Estate

The winery offers 14 different wines.
Its wines get an average rating of 3.9.
It is in the top 15 of the best estates in the region
It is located in Tasmanie

The Winery Chartley Estate is one of of the world's great estates. It offers 13 wines for sale in the of Tasmanie to come and discover on site or to buy online.

Top wine Tasmanie
In the top 50000 of of Australia wines
In the top 1500 of of Tasmanie wines
In the top 30000 of wines
In the top 900000 wines of the world

The wine region of Tasmanie

Tasmania is the island state of the island continent and the southernmost state of Australia. It Lies 240 kilometres (150 miles) off the coast of Victoria">Victoria, across Bass Strait - a relatively shallow channel that separates the Great Australian Bight from the Tasman Sea. As in the Yarra Valley and Mornington Peninsula, across Bass Strait in Victoria, the main grape varieties are Pinot noir and Chardonnay, and all three regions are renowned for their Sparkling wines. In general, however, Tasmania's choice of grape varieties is closer to New Zealand's than Australia's, reflecting the cool maritime Climate.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

Other wines of Winery Chartley Estate

See all wines from Winery Chartley Estate

Other wines of Tasmanie

See the best wines from of Tasmanie