Winery OmataRussell Old Syrah Reserve
This wine generally goes well with beef, lamb or mature and hard cheese.
The Russell Old Syrah Reserve of the Winery Omata is in the top 5 of wines of Unknow region.
Food and wine pairings with Russell Old Syrah Reserve
Pairings that work perfectly with Russell Old Syrah Reserve
Original food and wine pairings with Russell Old Syrah Reserve
The Russell Old Syrah Reserve of Winery Omata matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fresh sausage, dad's lamb mouse or garantita or karantita (algerian recipe).
Details and technical informations about Winery Omata's Russell Old Syrah Reserve.
Discover the grape variety: Aspiran
Aspiran is a grape variety whose first traces go back to Gallo-Roman times. Originally from the Languedoc region, it is not very common nowadays. It has many alternative names, including verdal, ribeyrenc and riveyrenc. The vine, which is more or less upright, has average vigor. The ripening of the second late period allows the picking of compact, winged, conical bunches of medium size. The berries are protected by a resistant, albeit thin, skin, which is distinguished by its plum-colored hue, but can also appear pink, gray or white. The flesh is delicious with its spicy and sweet taste and is rich in juice. When vinified, it gives a product with a delicate colour, slightly perfumed and fine in the mouth. Although it does not fear arid and rocky soils, Aspiran is sensitive to winter frosts.
Last vintages of this wine
The best vintages of Russell Old Syrah Reserve from Winery Omata are 2015
Informations about the Winery Omata
The Winery Omata is one of of the world's greatest estates. It offers 9 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
News related to this wine
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The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
