Winery ReillysStoneflower Limited Release Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Stoneflower Limited Release Shiraz
Pairings that work perfectly with Stoneflower Limited Release Shiraz
Original food and wine pairings with Stoneflower Limited Release Shiraz
The Stoneflower Limited Release Shiraz of Winery Reillys matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chickpeas spanish style, doner kebab or valencian paella - family recipe.
Details and technical informations about Winery Reillys's Stoneflower Limited Release Shiraz.
Discover the grape variety: Muscat de Saint Vallier
Table grape with long clusters and golden berries with thin skin and muscat flesh, featuring a characteristic aromatic sweet flavour (rose, fresh grape). Very rarely vinified. Grown for fresh consumption in south-eastern France, appreciated for its typical muscat flavour and good shelf life. French white table grape variety obtained around 1922 in Saint-Vallier (Drôme), a muscat crossing.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
