Winery Philip Lobley - Shiraz

Winery Philip LobleyShiraz

The Shiraz of Winery Philip Lobley is a wine from the region of Victoria.
This wine generally goes well with
The Shiraz of the Winery Philip Lobley is in the top 0 of wines of Victoria.

Details and technical informations about Winery Philip Lobley's Shiraz.

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

Discover the grape variety: Sultanine

Most certainly finding its first origins in Persia, today Iran. It is registered in the Official Catalogue of table grape varieties list A1. Note that the variety gora chirine, also finding its first origins in Iran (Azerbaijan), is a mutation of the Sultanine, its berries of white or pink color being slightly larger.

Informations about the Winery Philip Lobley

The winery offers 12 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Victoria

The Winery Philip Lobley is one of of the world's great estates. It offers 11 wines for sale in the of Victoria to come and discover on site or to buy online.

Top wine Victoria
In the top 55000 of of Australia wines
In the top 15000 of of Victoria wines
In the top 550000 of wines
In the top 1500000 wines of the world

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: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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