Winery EperosaL.R.C. Greenock Shiraz
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 L.R.C. Greenock Shiraz from the Winery Eperosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the L.R.C. Greenock Shiraz of Winery Eperosa in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with L.R.C. Greenock Shiraz
Pairings that work perfectly with L.R.C. Greenock Shiraz
Original food and wine pairings with L.R.C. Greenock Shiraz
The L.R.C. Greenock Shiraz of Winery Eperosa matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail and carrot stew, traditional tunisian couscous or wild boar stew marinated in red wine.
Details and technical informations about Winery Eperosa's L.R.C. Greenock Shiraz.
Discover the grape variety: Molinera gorda
Simple, dry grey-white wines with a pale rosé hue and coppery skin, a supple palate with moderate acidity, showing understated aromas of citrus and white flowers. Discreet, rustic southern profile. Preserved in varietal collections for its heritage value, it testifies to the ampelographic heritage of the Spanish Levant. Native Spanish grey variety, grown in small quantities in the Levant.
Last vintages of this wine
The best vintages of L.R.C. Greenock Shiraz from Winery Eperosa are 2017, 0, 2015
Informations about the Winery Eperosa
The Winery Eperosa is one of of the world's greatest estates. It offers 14 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
