Winery Pfeiffer WinesThe Redhead Douro
Red wine
This wine generally goes well with
The The Redhead Douro of the Winery Pfeiffer Wines is in the top 40 of wines of Victoria.
Wine flavors and olphactive analysis
On the nose the The Redhead Douro of Winery Pfeiffer Wines in the region of Victoria often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Details and technical informations about Winery Pfeiffer Wines's The Redhead Douro.
Discover the grape variety: Limnio
Certainly the oldest of the Greek grape varieties, it is given as having its first origins on the island of Lemnos or Limnos in the northern Aegean Sea, today much more cultivated in the northern part of Greece. It should not be confused with limniona, also of Greek origin, and to aggravate the confusion has as synonym limnio. Limnio can also be found in Romania, Italy, Germany, ... in France almost unknown.
Last vintages of this wine
The best vintages of The Redhead Douro from Winery Pfeiffer Wines are 2014, 2016, 2015, 0 and 2018.
Informations about the Winery Pfeiffer Wines
The Winery Pfeiffer Wines is one of of the world's great estates. It offers 92 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
