Winery SeppeltsfieldPara Grand
Sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Para Grand of the Winery Seppeltsfield is in the top 70 of wines of Barossa Valley.
Wine flavors and olphactive analysis
On the nose the Para Grand of Winery Seppeltsfield in the region of Australie du Sud often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of citrus fruit, dried fruit.
Food and wine pairings with Para Grand
Pairings that work perfectly with Para Grand
Original food and wine pairings with Para Grand
The Para Grand of Winery Seppeltsfield matches generally quite well with dishes of beef, lamb or spicy food such as recipes of harira de mamie (moroccan soup), marinated lamb chops (honey, worcestershire sauce, olive oil) or couscous.
Details and technical informations about Winery Seppeltsfield's Para Grand.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Para Grand from Winery Seppeltsfield are 2008, 0
Informations about the Winery Seppeltsfield
The Winery Seppeltsfield is one of of the world's greatest estates. It offers 76 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: 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).
