Schild EstatePramie Shiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Pramie Shiraz from the Schild Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pramie Shiraz of Schild Estate in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Pramie Shiraz of Schild Estate in the region of Australie du Sud often reveals types of flavors of oaky, blackberry or vanilla and sometimes also flavors of coffee, plum or jam.
Food and wine pairings with Pramie Shiraz
Pairings that work perfectly with Pramie Shiraz
Original food and wine pairings with Pramie Shiraz
The Pramie Shiraz of Schild Estate matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pot-au-feu, pastasotto pepper merguez (risotto style pasta) or duck breast in the oven.
Details and technical informations about Schild Estate's Pramie Shiraz.
Discover the grape variety: Verduzzo Friulano
Structured, aromatic dry whites with a pale golden colour, a full palate and preserved acidity, showing signature aromas of yellow fruits (pear, apricot), white flowers (acacia), almond and mineral notes. Also the pillar of round, luscious Ramandolo passito sweet wines with honey and dried fruits. Star of the Ramandolo DOCG and Colli Orientali del Friuli Verduzzo DOC appellations. Native white variety from Friuli, Italy.
Last vintages of this wine
The best vintages of Pramie Shiraz from Schild Estate are 2015, 2014, 2013
Informations about the Schild Estate
The Schild Estate is one of of the world's great estates. It offers 29 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
