Winery RedcastleChardonnay

wine of Geelong of Victoria of Australia

The Chardonnay of Winery Redcastle is a wine from the region of Geelong of Victoria.
This wine generally goes well with
The Chardonnay of the Winery Redcastle is in the top 0 of wines of Geelong.

Informations about the Winery Redcastle

The winery offers 18 different wines.

Its wines get an average rating of 3.5.

It is in the top 15 of the best estates in the region

It is located in Geelong in the region of Victoria

The Winery Redcastle is one of of the world's great estates. It offers 17 wines for sale in the of Geelong to come and discover on site or to buy online.

The wine region of Geelong

The wine region of Geelong is located in the region of Port Phillip of Victoria of Australia. Wineries and vineyards like the Domaine By Farr or the Domaine By Farr produce mainly wines red, white and pink. The most planted grape varieties in the region of Geelong are Pinot noir, Chardonnay and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Geelong often reveals types of flavors of pineapple, cassis or baking spice and sometimes also flavors of menthol, rhubarb or pomegranate.

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.

News related to this wine

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The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.