Winery Victoria ParkShiraz
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 from the Winery Victoria Park
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Victoria Park in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Victoria Park in the region of Australie du Sud often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, blueberry or vanilla.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Victoria Park matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef strogonoff, lamb mice confit in port wine or magret with pepper.
Details and technical informations about Winery Victoria Park's Shiraz.
Discover the grape variety: Vijariego Negro
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), soft spices and characteristic smoky volcanic notes. Distinctively insular profile. Preserved for its heritage value, it is part of the native Canarian grapes under study and embodies Atlantic island identity. Native Spanish black grape of the Canary Islands, grown mainly on Tenerife, recently rediscovered.
Last vintages of this wine
The best vintages of Shiraz from Winery Victoria Park are 2014, 2018, 2016, 2013 and 2017.
Informations about the Winery Victoria Park
The Winery Victoria Park is one of of the world's greatest estates. It offers 11 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
