Winery Groot GelukDroë Rooi
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, veal or lamb.
Taste structure of the Droë Rooi from the Winery Groot Geluk
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Droë Rooi of Winery Groot Geluk in the region of Western Cape is a powerful.
Food and wine pairings with Droë Rooi
Pairings that work perfectly with Droë Rooi
Original food and wine pairings with Droë Rooi
The Droë Rooi of Winery Groot Geluk matches generally quite well with dishes of beef, lamb or veal such as recipes of american fillet (belgian-style beef tartar), lamb in a crown with spring vegetables or sauté of veal with mushrooms.
Details and technical informations about Winery Groot Geluk's Droë Rooi.
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 Droë Rooi from Winery Groot Geluk are 0
Informations about the Winery Groot Geluk
The Winery Groot Geluk is one of of the world's great estates. It offers 17 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
