Winery RelbiaTasmania Pinot Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tasmania Pinot Noir from the Winery Relbia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tasmania Pinot Noir of Winery Relbia in the region of Tasmanie is a with a nice freshness.
Food and wine pairings with Tasmania Pinot Noir
Pairings that work perfectly with Tasmania Pinot Noir
Original food and wine pairings with Tasmania Pinot Noir
The Tasmania Pinot Noir of Winery Relbia matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with tomato, tanjia or saddle of venison with fresh cream.
Details and technical informations about Winery Relbia's Tasmania Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Tasmania Pinot Noir from Winery Relbia are 2015, 0, 2016, 2010
Informations about the Winery Relbia
The Winery Relbia is one of of the world's greatest estates. It offers 7 wines for sale in the of Tasmanie to come and discover on site or to buy online.
The wine region of Tasmanie
Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
