Winery MoondarraOld School Nebbiolo
Red wine
This wine generally goes well with beef, veal or lamb.
Wine flavors and olphactive analysis
On the nose the Old School Nebbiolo of Winery Moondarra in the region of Victoria often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Old School Nebbiolo
Pairings that work perfectly with Old School Nebbiolo
Original food and wine pairings with Old School Nebbiolo
The Old School Nebbiolo of Winery Moondarra matches generally quite well with dishes of beef, lamb or veal such as recipes of brazilian feijoada, leg of lamb with baked potatoes or wiener schnitzel or viennese schnitzel.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Old School Nebbiolo from Winery Moondarra are 2016, 0, 2017
Informations about the Winery Moondarra
The Winery Moondarra is one of of the world's greatest estates. It offers 14 wines for sale in the of Gippsland to come and discover on site or to buy online.
The wine region of Gippsland
Victoria wine region east of Melbourne along 400 km of cool coast, with one of Australia's coolest maritime climates. Signature Pinot Noir red king: fine and silky with hallmark notes of red cherry, raspberry, undergrowth, dried flowers and a spice touch, fine tannins and an elegant palate — among the most precise in the country, cool-climate expression. Taut, mineral Chardonnay (lemon, white flowers, chalk), zesty Sauvignon, floral Pinot Gris. Peppery cool-climate Shiraz.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
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.
