Winery Heritage Estate - Durif

Winery Heritage EstateDurif

The Durif of Winery Heritage Estate is a wine from the region of Queensland.
This wine generally goes well with
The Durif of the Winery Heritage Estate is in the top 0 of wines of Queensland.

Details and technical informations about Winery Heritage Estate's Durif.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Panse de Provence

Most certainly of oriental origin, introduced in Spain then spread in France, in Italy, in North Africa... more generally on all the Mediterranean basin. It can also be found in the United States, Thailand, ... and in many other countries. It should not be confused with the early or Sicilian pansy at first maturity.

Informations about the Winery Heritage Estate

The winery offers 43 different wines.
Its wines get an average rating of 3.9.
It is in the top 35 of the best estates in the region
It is located in Queensland

The Winery Heritage Estate is one of of the world's great estates. It offers 24 wines for sale in the of Queensland to come and discover on site or to buy online.

Top wine Queensland
In the top 60000 of of Australia wines
In the top 1000 of of Queensland wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Queensland

Queensland is one of six states and two "territories" that make up the Commonwealth of Australia. It covers approximately 1. 85 million square kilometres (715,300 square miles) in the north-eastern quarter of the "island continent". Although far from being renowned for its wine, Queensland has a growing wine industry, responding to a growing global demand and the happy combination of tourism and wine.

The word of the wine: Malolactic fermentation

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.

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