Winery ForesterMerlot - Shiraz
Red wine
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Merlot - Shiraz
Pairings that work perfectly with Merlot - Shiraz
Original food and wine pairings with Merlot - Shiraz
The Merlot - Shiraz of Winery Forester matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of mexican beef tacos, chaouia lamb or duck stew with cahors wine.
Details and technical informations about Winery Forester's Merlot - Shiraz.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Merlot - Shiraz from Winery Forester are 2014, 0
Informations about the Winery Forester
The Winery Forester is one of of the world's great estates. It offers 23 wines for sale in the of Margaret River to come and discover on site or to buy online.
The wine region of Margaret River
Australia's south-western tip between Cape Naturaliste and Leeuwin: signature Cabernet Sauvignon as red king (~33%, the "Australian Bordeaux") — structured and elegant with notes of blackcurrant, blackberry, cedar, mint and a peppery touch, firm tannins. Racy mineral Chardonnay (citrus, white peach, hazelnut butter, like Burgundy). Lively Sauvignon-Sémillon in signature blend. Mediterranean climate tempered by two oceans, red laterites and limestone.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
