Winery ReillysDry Land Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Dry Land Tempranillo of Winery Reillys in the region of Australie du Sud often reveals types of flavors of tobacco, pepper or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Dry Land Tempranillo
Pairings that work perfectly with Dry Land Tempranillo
Original food and wine pairings with Dry Land Tempranillo
The Dry Land Tempranillo of Winery Reillys matches generally quite well with dishes of beef, lamb or pork such as recipes of beef bobotie, grilled lamb shoulder with spices and honey or special' tagliatelle carbonara.
Details and technical informations about Winery Reillys's Dry Land Tempranillo.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Dry Land Tempranillo from Winery Reillys are 2012
Informations about the Winery Reillys
The Winery Reillys is one of of the world's great estates. It offers 50 wines for sale in the of Clare Valley to come and discover on site or to buy online.
The wine region of Clare Valley
Australian reference for racy high-altitude Riesling (Mid North, 142 km north of Adelaide): the white king, austere when young — dry and mineral with notes of lime, orange blossom, crisp apple and a flint touch, taut acidity and exceptional ageing (5-7 years to decades). Signature Shiraz in reds (35%), powerful with notes of blackberry, plum, spices and a minty touch. Firm Cabernet as support. Cool climate, red-brown soils.
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: Courgée
Name of the fruiting branch left after pruning and which is then arched along the trellis in the Jura (in the Mâconnais, it is called the tail).
