Winery St. Anne's - 24 Lane Cabernet - Shiraz

Winery St. Anne's24 Lane Cabernet - Shiraz

The 24 Lane Cabernet - Shiraz of Winery St. Anne's is a wine from the region of Nouvelle-Galles du Sud.
This wine generally goes well with
The 24 Lane Cabernet - Shiraz of the Winery St. Anne's is in the top 0 of wines of Nouvelle-Galles du Sud.

Details and technical informations about Winery St. Anne's's 24 Lane Cabernet - Shiraz.

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

Discover the grape variety: Cabernet-Mitos

Intensely coloured, structured reds with an almost black ink-dark robe, firm tannins and a dense palate, showing aromas of black fruits (blackberry, blackcurrant), plum, spices, violet and balsamic notes. Teinturier variety (coloured flesh) used primarily in blends to reinforce colour and structure of German reds: Württemberg, Palatinate (Pfalz) and Baden. German hybrid created in 1970 at Weinsberg (blaufränkisch × teinturier-Bouschet).

Informations about the Winery St. Anne's

The winery offers 34 different wines.
Its wines get an average rating of 3.6.
It is in the top 30 of the best estates in the region
It is located in Nouvelle-Galles du Sud

The Winery St. Anne's is one of of the world's great estates. It offers 24 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.

Top wine Nouvelle-Galles du Sud
In the top 70000 of of Australia wines
In the top 15000 of of Nouvelle-Galles du Sud wines
In the top 650000 of wines
In the top 1500000 wines of the world

The wine region of Nouvelle-Galles du Sud

Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.

The word of the wine: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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