Winery HollickThe Nectar
Sweet wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the The Nectar of Winery Hollick in the region of Australie du Sud often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or tropical fruit.
Food and wine pairings with The Nectar
Pairings that work perfectly with The Nectar
Original food and wine pairings with The Nectar
The The Nectar of Winery Hollick matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of traditional welsh dark beer, croque-monsieur with tuna or chicken massala.
Details and technical informations about Winery Hollick's The Nectar.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of The Nectar from Winery Hollick are 2015, 2012, 0, 2016 and 2010.
Informations about the Winery Hollick
The Winery Hollick is one of of the world's greatest estates. It offers 46 wines for sale in the of Coonawarra to come and discover on site or to buy online.
The wine region of Coonawarra
Australian icon of Cabernet Sauvignon on the legendary terra rossa (Limestone Coast, south-east): signature king red — elegant and structured with notes of bright blackcurrant, blackberry, cedar, pencil shavings and a minty touch, vibrant acidity and chiselled tannins, great ageing. Tasty Shiraz and supple Merlot complete it. A narrow strip (12 km × 1 km) of rust-red loam over active limestone, Antarctic coolness and ocean upwelling, moderate alcohols and exceptional freshness.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Barrel
A wooden barrel made of oak that varies in size depending on the region and is used to age wines. Some white wines are vinified and aged in barrels.
