Winery RubusLow Yield Shiraz - Viognier
Red wine
This wine is composed of 100% of the grape variety Shiraz/Syrah.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Low Yield Shiraz - Viognier from the Winery Rubus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Low Yield Shiraz - Viognier of Winery Rubus in the region of Australie du Sud is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Low Yield Shiraz - Viognier of Winery Rubus in the region of Australie du Sud often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Low Yield Shiraz - Viognier
Pairings that work perfectly with Low Yield Shiraz - Viognier
Original food and wine pairings with Low Yield Shiraz - Viognier
The Low Yield Shiraz - Viognier of Winery Rubus matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kafta bil saniyeh (lebanese dish), blanquette of lamb or rabbit legs with mushrooms.
Details and technical informations about Winery Rubus's Low Yield Shiraz - Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Low Yield Shiraz - Viognier from Winery Rubus are 2010, 0, 2013
Informations about the Winery Rubus
The Winery Rubus is one of of the world's greatest estates. It offers 19 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
