Winery Rowanston On The Track - Pinot Noir

Winery Rowanston On The TrackPinot Noir

The Pinot Noir of Winery Rowanston On The Track is a wine from the region of Victoria.
This wine generally goes well with
The Pinot Noir of the Winery Rowanston On The Track is in the top 0 of wines of Victoria.

Details and technical informations about Winery Rowanston On The Track's Pinot Noir.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Manseng noir

Light, delicate reds with a pale, lightly coloured ruby, soft tannins and an airy palate with fresh acidity, delicate aromas of red fruits (raspberry, wild strawberry). Rustic, discreet profile. Preserved for its heritage value in a few plots in Béarn, belongs to the old South-West varieties studied (with no direct genetic link to the white Mansengs). Indigenous French black variety from the South-West.

Informations about the Winery Rowanston On The Track

The winery offers 19 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Victoria

The Winery Rowanston On The Track is one of of the world's greatest estates. It offers 7 wines for sale in the of Victoria to come and discover on site or to buy online.

Top wine Victoria
In the top 40000 of of Australia wines
In the top 3000 of of Victoria wines
In the top 400000 of wines
In the top 750000 wines of the world

The wine region of Victoria

Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).

The word of the wine: Draft liquor (champagne)

After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).

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