Winery QuadrantCabernet Sauvignon
wine
This wine generally goes well with
The Cabernet Sauvignon of the Winery Quadrant is in the top 0 of wines of Coonawarra.
Details and technical informations about Winery Quadrant's Cabernet Sauvignon.
Discover the grape variety: Planta nova
Fresh, thirst-quenching dry whites with a pale golden colour, a supple palate and preserved acidity, showing simple aromas of citrus (lemon, grapefruit), white flowers (acacia), green apple and Mediterranean notes. A productive style to drink young. A traditional component of Valencia DO and Alicante DO whites on the Spanish Levante coast, expressing the regional southern identity. Indigenous Spanish variety of the Levante.
Informations about the Winery Quadrant
The Winery Quadrant is one of of the world's greatest estates. It offers 6 wines for sale in the of Coonawarra to come and discover on site or to buy online.
The wine region of Coonawarra
Australian icon of Cabernet Sauvignon on the legendary terra rossa (Limestone Coast, south-east): signature king red — elegant and structured with notes of bright blackcurrant, blackberry, cedar, pencil shavings and a minty touch, vibrant acidity and chiselled tannins, great ageing. Tasty Shiraz and supple Merlot complete it. A narrow strip (12 km × 1 km) of rust-red loam over active limestone, Antarctic coolness and ocean upwelling, moderate alcohols and exceptional freshness.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
