Winery Morningside Vineyard - Chardonnay

Winery Morningside VineyardChardonnay

The Chardonnay of Winery Morningside Vineyard is a wine from the region of Tasmanie.
This wine generally goes well with
The Chardonnay of the Winery Morningside Vineyard is in the top 0 of wines of Tasmanie.

Details and technical informations about Winery Morningside Vineyard's Chardonnay.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Pé de perdrix

This grape variety would be of Spanish origin, it was in this country mainly used as table grape. The Pé de perdrix has now completely disappeared. It should not be confused with the pied de perdrix, which is the red-tailed côt with black grapes.

Informations about the Winery Morningside Vineyard

The winery offers 4 different wines.
Its wines get an average rating of 4.1.
It is in the top 5 of the best estates in the region
It is located in Tasmanie

The Winery Morningside Vineyard is one of of the world's greatest estates. It offers 4 wines for sale in the of Tasmanie to come and discover on site or to buy online.

Top wine Tasmanie
In the top 60000 of of Australia wines
In the top 2000 of of Tasmanie wines
In the top 350000 of wines
In the top 1500000 wines of the world

The wine region of Tasmanie

Tasmania is the island state of the island continent and the southernmost state of Australia. It Lies 240 kilometres (150 miles) off the coast of Victoria">Victoria, across Bass Strait - a relatively shallow channel that separates the Great Australian Bight from the Tasman Sea. As in the Yarra Valley and Mornington Peninsula, across Bass Strait in Victoria, the main grape varieties are Pinot noir and Chardonnay, and all three regions are renowned for their Sparkling wines. In general, however, Tasmania's choice of grape varieties is closer to New Zealand's than Australia's, reflecting the cool maritime Climate.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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