Redbank Winery Sally's Paddock Red Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Sally's Paddock Red Blend of the Redbank Winery is in the top 10 of wines of Pyrenees.
Taste structure of the Sally's Paddock Red Blend from the Redbank Winery
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Sally's Paddock Red Blend of Redbank Winery in the region of Victoria is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sally's Paddock Red Blend of Redbank Winery in the region of Victoria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Sally's Paddock Red Blend
Pairings that work perfectly with Sally's Paddock Red Blend
Original food and wine pairings with Sally's Paddock Red Blend
The Sally's Paddock Red Blend of Redbank Winery matches generally quite well with dishes of beef, pasta or lamb such as recipes of goulash, pasta with neapolitan sauce and mushrooms or leg of lamb in a herb crust with preserved vegetables.
Details and technical informations about Redbank Winery's Sally's Paddock Red Blend.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Sally's Paddock Red Blend from Redbank Winery are 1998, 2010, 2013, 2009 and 2000.
Informations about the Redbank Winery
The Redbank Winery is one of of the world's greatest estates. It offers 13 wines for sale in the of Pyrenees to come and discover on site or to buy online.
The wine region of Pyrenees
The wine region of Pyrenees is located in the region of Western Victoria of Victoria of Australia. Wineries and vineyards like the Redbank Winery or the Domaine Dalwhinnie produce mainly wines red, white and pink. The most planted grape varieties in the region of Pyrenees are Cabernet-Sauvignon, Nebbiolo and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Pyrenees often reveals types of flavors of cream, black olive or dark fruit and sometimes also flavors of cola, cedar or savory.
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.
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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.
