Winery CranefordDirector’s Selection Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Director’s Selection Cabernet Sauvignon from the Winery Craneford
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Director’s Selection Cabernet Sauvignon of Winery Craneford in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Director’s Selection Cabernet Sauvignon
Pairings that work perfectly with Director’s Selection Cabernet Sauvignon
Original food and wine pairings with Director’s Selection Cabernet Sauvignon
The Director’s Selection Cabernet Sauvignon of Winery Craneford matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef bourguignon in the oven of nanou, lamb stew from my mum or chicken blanquette.
Details and technical informations about Winery Craneford's Director’s Selection Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Director’s Selection Cabernet Sauvignon from Winery Craneford are 0
Informations about the Winery Craneford
The Winery Craneford is one of of the world's great estates. It offers 33 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
