Winery Shadowfax - Rosé

Winery ShadowfaxRosé

The Rosé of Winery Shadowfax is a pink wine from the region of Victoria.
This wine generally goes well with

Details and technical informations about Winery Shadowfax's Rosé.

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

Discover the grape variety: Chelois

Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.

Informations about the Winery Shadowfax

The winery offers 39 different wines.
Its wines get an average rating of 3.8.
It is in the top 30 of the best estates in the region
It is located in Victoria

The Winery Shadowfax is one of of the world's great estates. It offers 37 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 3500 of of Victoria wines
In the top 40000 of pink wines
In the top 800000 wines of the world

The wine region of Victoria

Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.

The word of the wine: Drawing (liqueur de)

In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.

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