The Winery Fourth Village Estate of Pokolbin of Nouvelle-Galles du Sud
The Winery Fourth Village Estate is one of the best wineries to follow in Pokolbin.. It offers 1 wines for sale in of Pokolbin to come and discover on site or to buy online.
Looking for the best Winery Fourth Village Estate wines in Pokolbin among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Fourth Village Estate wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Fourth Village Estate wines with technical and enological descriptions.
How Winery Fourth Village Estate wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with panang curry (red curry), marielle's lamb and eggplant parmentier or wild boar ragout with kriek.
The wine region of Pokolbin is located in the region of Hunter of Nouvelle-Galles du Sud of Australia. Wineries and vineyards like the Domaine Tulloch or the Domaine Piggs Peake produce mainly wines white and red. The most planted grape varieties in the region of Pokolbin are Chardonnay, Cabernet-Sauvignon and Verdelho, they are then used in wines in blends or as a single variety. On the nose of Pokolbin often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
In the mouth of Pokolbin is a powerful with a nice freshness. We currently count 8 estates and châteaux in the of Pokolbin, producing 24 different wines in conventional, organic and biodynamic agriculture. The wines of Pokolbin go well with generally quite well with dishes of beef, lamb or game (deer, venison).
Planning a wine route in the of Pokolbin? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Fourth Village Estate.
Courbu noir is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. The Courbu noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
The Champagne house expanded into the region when it acquired Maison Langlois-Chateau in Saumur back in 1973. It then bolstered its presence in Sancerre with the acquisition of Château de Thauvenay in 2016. Now it has tied up a deal to bring the family-run Hubert Brochard estate into the fold. ‘The acquisition of Hubert Brochard estate represents a unique opportunity to consolidate our footprint in this fantastic region and to continue to promote, in France and internationally, its savoir-faire ...
The 0.27% of entries awarded Best in Show at this year’s Decanter World Wine Awards reflect the inspiring world of wine and quest for quality among winemakers globally, with 50 wines expressing the best of their categories. An all-time record for wines tasted at the world’s largest wine competition, it’s quite possible that Decanter World Wine Awards 2022 marks the largest-ever wine competition to be held in history. And of the record-breaking 18,244 wines tasted, just 50 were ...
Old vines from Western Australia’s Swan Valley will be protected in the soon-to-be launched Swan Valley Old Vine Charter (OVC). More than 20 wineries from this historic region, a 30-minute drive from the state capital of Perth, are participating. The programme will see grapevines from 35 to 125 years of age registered and preserved. Participating wineries include Talijancich Wines, Nikola Estate, John Kosovich Wines, Mandoon Estate and Sandalford Wines. While the vines are predominantly Shiraz, ...
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.