Winery SilvernShiraz
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).
The Shiraz of the Winery Silvern is in the top 90 of wines of Barossa Valley.
Taste structure of the Shiraz from the Winery Silvern
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Silvern 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 Shiraz of Winery Silvern in the region of Australie du Sud often reveals types of flavors of cherry, oaky or tobacco and sometimes also flavors of vanilla, plum or pepper.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Silvern matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef with pepper, lamb biryani or duck breast with honey.
Details and technical informations about Winery Silvern's Shiraz.
Discover the grape variety: Piquepoul noir
Supple, fruity reds with a clear ruby colour, soft tannins and a taut palate with pronounced acidity, showing aromas of red fruits (cherry, redcurrant), gentle spices and garrigue notes. Fresh, lively southern profile. A traditional component of Languedoc blends and one of 13 permitted varieties in Châteauneuf-du-Pape AOC. Black-skinned variant of Picpoul, once more widespread in southern France.
Last vintages of this wine
The best vintages of Shiraz from Winery Silvern are 2010, 2015, 2014, 2011 and 2012.
Informations about the Winery Silvern
The Winery Silvern is one of of the world's greatest estates. It offers 2 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
