Leogate EstateThe Gatecrasher Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with The Gatecrasher Rosé
Pairings that work perfectly with The Gatecrasher Rosé
Original food and wine pairings with The Gatecrasher Rosé
The The Gatecrasher Rosé of Leogate Estate matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, marielle's lamb and eggplant parmentier or macaroonade from sète.
Details and technical informations about Leogate Estate's The Gatecrasher Rosé.
Discover the grape variety: Oeillade blanche
Simple, dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Discreet southern rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, bearing witness to the pre-phylloxera ampelographic diversity of the southern vineyard. Rare French white grape, formerly grown in Provence and the south-east.
Informations about the Leogate Estate
The Leogate Estate is one of of the world's great estates. It offers 36 wines for sale in the of Central Ranges to come and discover on site or to buy online.
The wine region of Central Ranges
New South Wales central-west zone grouping Mudgee, Orange and Cowra. Altitude-driven diversity. In Mudgee, sunny signature Shiraz with signature notes of blackberry, black cherry, plum, black pepper, chocolate and a spicy touch, round tannins. Firm Cabernet, supple Merlot.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
