Winery Lismore RangeCabernet Sauvignon

wine of Australie du Sud-Est of Australia

The Cabernet Sauvignon of Winery Lismore Range is a wine from the region of Australie du Sud-Est.
This wine generally goes well with
The Cabernet Sauvignon of the Winery Lismore Range is in the top 0 of wines of Australie du Sud-Est.

Discover the grape variety: Trepat

A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.

Informations about the Winery Lismore Range

The winery offers 5 different wines.

Its wines get an average rating of 3.7.

It is in the top 3 of the best estates in the region

It is located in Australie du Sud-Est

The Winery Lismore Range is one of of the world's greatest estates. It offers 3 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.

The wine region of Australie du Sud-Est

South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.

News related to this wine

An overview of Saint-Véran appellation

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The word of the wine: Bâtonnage

A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.