Winery WallarooShiraz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Wallaroo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Wallaroo in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Wallaroo in the region of Australie du Sud often reveals types of flavors of spices, black fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Wallaroo matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of celine's version of moussaka (5th meeting), saddle of lamb stuffed with chicken breast and basil or prime rib with chervil butter.
Details and technical informations about Winery Wallaroo's Shiraz.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Shiraz from Winery Wallaroo are 2013, 2016, 0, 2014
Informations about the Winery Wallaroo
The Winery Wallaroo is one of of the world's greatest estates. It offers 7 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
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
