Winery Cottonwood GroveShiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Cottonwood Grove
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Cottonwood Grove in the region of Australie du Sud-Est is a powerful.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Cottonwood Grove matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of lamb, sweet and sour braised leg of lamb or home-made cassoulet.
Details and technical informations about Winery Cottonwood Grove's Shiraz.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Shiraz from Winery Cottonwood Grove are 2015, 0, 2014, 2011 and 2013.
Informations about the Winery Cottonwood Grove
The Winery Cottonwood Grove is one of of the world's greatest estates. It offers 10 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
