Winery StonebergReserve Shiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Reserve Shiraz from the Winery Stoneberg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Shiraz of Winery Stoneberg in the region of Western Cape is a powerful.
Food and wine pairings with Reserve Shiraz
Pairings that work perfectly with Reserve Shiraz
Original food and wine pairings with Reserve Shiraz
The Reserve Shiraz of Winery Stoneberg matches generally quite well with dishes of beef, lamb or poultry such as recipes of roast beef in a crust, tajine of merguez and potatoes or magic cake cheese quiche.
Details and technical informations about Winery Stoneberg's Reserve Shiraz.
Discover the grape variety: Ravat 34
Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Reserve Shiraz from Winery Stoneberg are 2014, 0
Informations about the Winery Stoneberg
The Winery Stoneberg is one of of the world's greatest estates. It offers 7 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
