Winery Concrete & ClayShiraz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Concrete & Clay
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Concrete & Clay in the region of Victoria is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Concrete & Clay matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spaghetti bolognese, couscous without couscous maker or wild boar ragout with kriek.
Details and technical informations about Winery Concrete & Clay's Shiraz.
Discover the grape variety: Picpoul Noir
Supple, fruity reds with a clear ruby robe, smooth tannins and an airy palate with cutting acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and floral southern notes. Elegant, vibrant-acid profile. Traditional component of Languedoc blends and one of the 13 authorised grapes of Châteauneuf-du-Pape AOC, embodying Rhône heritage. Black-skinned variant of Picpoul, once more widely planted in the South.
Last vintages of this wine
The best vintages of Shiraz from Winery Concrete & Clay are 0, 2017
Informations about the Winery Concrete & Clay
The Winery Concrete & Clay is one of of the world's greatest estates. It offers 4 wines for sale in the of Victoria to come and discover on site or to buy online.
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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
