Winery Phillip Island - Blue Ute Cabernet Sauvignon

Winery Phillip IslandBlue Ute Cabernet Sauvignon

The Blue Ute Cabernet Sauvignon of Winery Phillip Island is a wine from the region of Victoria.
This wine generally goes well with
The Blue Ute Cabernet Sauvignon of the Winery Phillip Island is in the top 0 of wines of Victoria.

Details and technical informations about Winery Phillip Island's Blue Ute Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

Discover the grape variety: Marquette

Structured, fruity reds with a deep ruby robe, melted tannins and high acidity. Aromas of cherry, plum, blackberry, black pepper, spices and herbal notes. Dense palate, tense finish. An extremely cold-hardy interspecific variety (to -38 °C on the vine), it is the signature of American northern viticulture (Minnesota, Vermont, Wisconsin, New York, Iowa) and Canada (Quebec, Ontario). Hybrid created in 2006 by the University of Minnesota (descendant of Pinot Noir).

Informations about the Winery Phillip Island

The winery offers 24 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Victoria
Find the Winery Phillip Island on Facebook

The Winery Phillip Island is one of of the world's great estates. It offers 21 wines for sale in the of Victoria to come and discover on site or to buy online.

Top wine Victoria
In the top 45000 of of Australia wines
In the top 9000 of of Victoria wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Victoria

Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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