Winery Temple BruerReserve Cabernet Sauvignon - Petit Verdot
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Petit Verdot.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Reserve Cabernet Sauvignon - Petit Verdot of Winery Temple Bruer in the region of Australie du Sud often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Reserve Cabernet Sauvignon - Petit Verdot
Pairings that work perfectly with Reserve Cabernet Sauvignon - Petit Verdot
Original food and wine pairings with Reserve Cabernet Sauvignon - Petit Verdot
The Reserve Cabernet Sauvignon - Petit Verdot of Winery Temple Bruer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef casserole, lamb parmentine with eggplant and spices or moroccan kefta balls.
Details and technical informations about Winery Temple Bruer's Reserve Cabernet Sauvignon - Petit Verdot.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Reserve Cabernet Sauvignon - Petit Verdot from Winery Temple Bruer are 2004, 0
Informations about the Winery Temple Bruer
The Winery Temple Bruer is one of of the world's greatest estates. It offers 33 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
