Winery Small GullyJoe's Zinfandel
Red wine
This wine generally goes well with beef, lamb or goat cheese.
Wine flavors and olphactive analysis
On the nose the Joe's Zinfandel of Winery Small Gully in the region of Australie du Sud often reveals types of flavors of oak, spices.
Food and wine pairings with Joe's Zinfandel
Pairings that work perfectly with Joe's Zinfandel
Original food and wine pairings with Joe's Zinfandel
The Joe's Zinfandel of Winery Small Gully matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of stuffed beef rolls, daniel's algerian couscous or broccoli, goat cheese and roquefort quiche.
Details and technical informations about Winery Small Gully's Joe's Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Joe's Zinfandel from Winery Small Gully are 2007, 0, 2006
Informations about the Winery Small Gully
The Winery Small Gully is one of of the world's great estates. It offers 14 wines for sale in the of Langhorne Creek to come and discover on site or to buy online.
The wine region of Langhorne Creek
Discreet Australian region south-east of Adelaide (Fleurieu Peninsula): signature Shiraz and Cabernet as king reds — opulent and velvety with notes of blackberry, blackcurrant, plum, chocolate, eucalyptus and a spice touch, round tannins and signature bright fruit, a long finish. Dense, sunny Malbec, a renowned backup. Fresh Verdelho as white. GI (1998), Bremer alluvial plain between Lake Alexandrina and Mt Lofty, breezes off Gulf Saint Vincent, deep silt-clays.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
