Winery First CreekCuvée
Sparkling wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Cuvée of Winery First Creek in the region of Nouvelle-Galles du Sud often reveals types of flavors of microbio, tree fruit or citrus fruit.
Details and technical informations about Winery First Creek's Cuvée.
Discover the grape variety: Cabernet-Cantor
Interspecific crossing between Chancellor and Solaris made in 1989 by Norbert Becker of the Freiburg Research Institute in Germany. Cabernet-Cantor can be found in Germany, Switzerland, the Netherlands, Belgium, Lithuania, Poland, ... little known in France.
Last vintages of this wine
The best vintages of Cuvée from Winery First Creek are 2016, 0
Informations about the Winery First Creek
The Winery First Creek is one of of the world's great estates. It offers 57 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
The Hunter Valley is unquestionably the best known and most highly prized wine region in NewSouthWales. Its most famous wine style is its distinctive Dry Semillon, while Shiraz, is also long-established. It is also regarded as a pioneer of Australian Chardonnay. Hunter Valley Semillon Semillon was first planted here in the 1830s.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
