Nannup EstateRolling Hills Cabernet Sauvignon
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Rolling Hills Cabernet Sauvignon from the Nannup Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rolling Hills Cabernet Sauvignon of Nannup Estate in the region of Australie de l'Ouest is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Rolling Hills Cabernet Sauvignon
Pairings that work perfectly with Rolling Hills Cabernet Sauvignon
Original food and wine pairings with Rolling Hills Cabernet Sauvignon
The Rolling Hills Cabernet Sauvignon of Nannup Estate matches generally quite well with dishes of beef, lamb or poultry such as recipes of pork tongue with tomato sauce and pickles, lamb tagine with vegetables and sweet potatoes or pasta with chicken and curry.
Details and technical informations about Nannup Estate's Rolling Hills Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Nannup Estate
The Nannup Estate is one of of the world's greatest estates. It offers 7 wines for sale in the of Australie de l'Ouest to come and discover on site or to buy online.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
