Winery Tobin Wines - Elliot Reserve Merlot

Winery Tobin WinesElliot Reserve Merlot

The Elliot Reserve Merlot of Winery Tobin Wines is a wine from the region of Queensland.
This wine generally goes well with
The Elliot Reserve Merlot of the Winery Tobin Wines is in the top 0 of wines of Queensland.

Details and technical informations about Winery Tobin Wines's Elliot Reserve Merlot.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
14.5°
Allergens
Contains sulfites

Discover the grape variety: Oberlin noir

Colourful, simple reds with a deep purple robe, soft tannins and an airy palate, with black fruit aromas (blackcurrant, blackberry) and discreet herbal notes. Early-ripening and resistant. Grown mainly in Canada (Quebec, Ontario) and the north-eastern United States for rigorous continental climates. French black hybrid obtained in 1860 by Christian Oberlin in Colmar (gamay × millardet et grasset).

Informations about the Winery Tobin Wines

The winery offers 22 different wines.
Its wines get an average rating of 4.1.
It is in the top 15 of the best estates in the region
It is located in Queensland

The Winery Tobin Wines is one of of the world's great estates. It offers 15 wines for sale in the of Queensland to come and discover on site or to buy online.

Top wine Queensland
In the top 45000 of of Australia wines
In the top 600 of of Queensland wines
In the top 450000 of wines
In the top 850000 wines of the world

The wine region of Queensland

Subtropical Australian wine state, high-altitude vineyards (800-1,000 m) on Granite Belt among the country's highest. Shiraz signature in red: structured and fresh with signature notes of blackberry, black cherry, black pepper, eucalyptus, spices and a mineral touch, firm tannins and a tense palate — altitude tempers the heat. Ample Chardonnay, firm Cabernet, supple Merlot. 'Strange Bird' program: floral Fiano, saline Vermentino, spicy Tempranillo, dense Saperavi.

The word of the wine: Phenolic ripeness

A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.

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