The Winery Lowburn Ferry is one of the world's great estates. It offers 4 wines for sale in of Central Otago to come and discover on site or to buy online.
Looking for the best Winery Lowburn Ferry wines in Central Otago among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Lowburn Ferry wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Lowburn Ferry wines with technical and enological descriptions.
How Winery Lowburn Ferry wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of small stuffed fish from nice, roast veal with mustard cream or deer jig.
On the nose the red wine of Winery Lowburn Ferry. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices. In the mouth the red wine of Winery Lowburn Ferry. is a with a nice freshness.
The wine region of Central Otago is located in the region of South Island of New Zealand. Wineries and vineyards like the Domaine Amisfield or the Domaine Felton Road produce mainly wines red and white. The most planted grape varieties in the region of Central Otago are Pinot noir et Pinot gris, they are then used in wines in blends or as a single variety. On the nose of Central Otago often reveals types of flavors of cherry, perfume or pomegranate and sometimes also flavors of savory, sage or cedar.
In the mouth of Central Otago is a with a nice freshness. We currently count 277 estates and châteaux in the of Central Otago, producing 820 different wines in conventional, organic and biodynamic agriculture. The wines of Central Otago go well with generally quite well with dishes of beef, veal or game (deer, venison).
Planning a wine route in the of Central Otago? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Lowburn Ferry.
Cross between B36-27 and P64-18 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1994. The slightly foxed taste of its flesh makes us think that there was an intervention of a direct producer hybrid itself with a foxed taste.
