Winery JillyBlack Mountain Rosé
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This wine generally goes well with
The Black Mountain Rosé of the Winery Jilly is in the top 0 of wines of New England Australia.
Details and technical informations about Winery Jilly's Black Mountain Rosé.
Discover the grape variety: Schioppettino
Structured, elegant reds with a deep ruby robe, firm tannins and lively acidity. Intense aromas of black cherry, blackberry, black pepper, spices, violet and balsamic notes. Dense palate, fine ageing potential. Nearly extinct, it was saved in the 1970s by the winemakers of Prepotto and is the signature of Colli Orientali del Friuli DOC and Friuli Colli Orientali Schioppettino di Prepotto DOC. Native Friulian variety; its name evokes the crackling (schioppettino) on the palate.
Informations about the Winery Jilly
The Winery Jilly is one of of the world's great estates. It offers 31 wines for sale in the of New England Australia to come and discover on site or to buy online.
The wine region of New England Australia
New South Wales GI on the Northern Tablelands (Great Dividing Range, 400-1,000 m, among the highest altitudes in Australia, Burgundy-like altitude continental climate, spring frosts): Chardonnay the signature most-planted white — stone fruit character, barrel ageing adding creamy complexity, marked varietal expression. Durif as complement, resistant to moisture-driven fungal pressure from coastal humidity. GI 2008.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
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.
