Winery StonefishNero Old Vines Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Nero Old Vines Shiraz of Winery Stonefish in the region of Australie du Sud often reveals types of flavors of oak, spices or black fruit and sometimes also flavors of dried fruit.
Food and wine pairings with Nero Old Vines Shiraz
Pairings that work perfectly with Nero Old Vines Shiraz
Original food and wine pairings with Nero Old Vines Shiraz
The Nero Old Vines Shiraz of Winery Stonefish matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef marengo "my mom" style, lamb biryani or tripe in the style of caen.
Details and technical informations about Winery Stonefish's Nero Old Vines Shiraz.
Discover the grape variety: Impératriz
A table grape with long bunches and golden berries with thin skin and juicy flesh, delivering a pleasant sweet flavour. Early-ripening. Very rarely vinified. Now rare, surviving in a few amateur gardens and ampelographic collections. A witness to French table-grape heritage, it is among the ancient varieties preserved for their patrimonial interest. A French white table grape, once cultivated for fresh consumption.
Last vintages of this wine
The best vintages of Nero Old Vines Shiraz from Winery Stonefish are 2016, 2014, 0
Informations about the Winery Stonefish
The Winery Stonefish is one of of the world's greatest estates. It offers 25 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
