Winery SmallfryPimpernel
Pink wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Pimpernel of Winery Smallfry in the region of Australie du Sud often reveals types of flavors of earth, spices or red fruit and sometimes also flavors of black fruit, dried fruit.
Details and technical informations about Winery Smallfry's Pimpernel.
Discover the grape variety: Trousseau
Supple and fruity reds with a clear ruby colour, fine tannins and fresh acidity, on aromas of red cherry, wild strawberry, raspberry, sweet spices, dried flowers and earthy notes. Elegant palate, taut finish. Star of Jura appellations (Arbois AOC, Côtes du Jura AOC), notably on the gravelly terroirs of Montigny-lès-Arsures. Also planted in California and Portugal as Bastardo (one of Port's five noble grapes). Native Jura variety.
Last vintages of this wine
The best vintages of Pimpernel from Winery Smallfry are 0, 2018
Informations about the Winery Smallfry
The Winery Smallfry is one of of the world's greatest estates. It offers 27 wines for sale in the of Barossa to come and discover on site or to buy online.
The wine region of Barossa
World icon of Australian Shiraz (~50% of plantings). Powerful, sun-filled reds with signature notes of candied blackberry, black plum, dark chocolate, liquorice, leather and sweet spices (pepper, clove), round tannins and generous opulence. Old vines among the world's oldest (Shiraz from 1843, Turkey Flat). Also fruity, sun-filled Grenache, firm Mataro (Mourvèdre), dense Cabernet Sauvignon and ample Sémillon.
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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
