Winery Heathcote IIH.D. 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 H.D. Shiraz from the Winery Heathcote II
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the H.D. Shiraz of Winery Heathcote II in the region of Victoria is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the H.D. Shiraz of Winery Heathcote II in the region of Victoria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with H.D. Shiraz
Pairings that work perfectly with H.D. Shiraz
Original food and wine pairings with H.D. Shiraz
The H.D. Shiraz of Winery Heathcote II matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spanish stew (cocido), mediterranean lamb necklace or alice's rabbit.
Details and technical informations about Winery Heathcote II's H.D. Shiraz.
Discover the grape variety: Meunier
Meunier noir is a grape variety that originated in France (Champagne). 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 small bunches and small grapes. Meunier noir can be found in many vineyards: South West, Cognac, Bordeaux, Loire Valley, Champagne, Burgundy, Jura, Languedoc & Roussillon, Beaujolais, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey.
Last vintages of this wine
The best vintages of H.D. Shiraz from Winery Heathcote II are 2009, 2008, 2014, 2013 and 2010.
Informations about the Winery Heathcote II
The Winery Heathcote II is one of of the world's greatest estates. It offers 10 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
