Winery TournonShiraz (Syrah)
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz (Syrah) from the Winery Tournon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz (Syrah) of Winery Tournon in the region of Victoria is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz (Syrah) of Winery Tournon in the region of Victoria often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Shiraz (Syrah)
Pairings that work perfectly with Shiraz (Syrah)
Original food and wine pairings with Shiraz (Syrah)
The Shiraz (Syrah) of Winery Tournon matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of quick beef and cheese yakitori, giouvetsi (greek dish) or rabbit with marengo sauce.
Details and technical informations about Winery Tournon's Shiraz (Syrah).
Discover the grape variety: Chelois
Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.
Last vintages of this wine
The best vintages of Shiraz (Syrah) from Winery Tournon are 2007, 2006, 2012, 2010 and 2009.
Informations about the Winery Tournon
The Winery Tournon is one of of the world's greatest estates. It offers 17 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
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.
