Winery Waterton Vineyards - Botrytis Riesling

Winery Waterton VineyardsBotrytis Riesling

The Botrytis Riesling of Winery Waterton Vineyards is a wine from the region of Tasmanie.
This wine generally goes well with
The Botrytis Riesling of the Winery Waterton Vineyards is in the top 0 of wines of Tasmanie.

Details and technical informations about Winery Waterton Vineyards's Botrytis Riesling.

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

Discover the grape variety: Mondeuse

Structured, elegant age-worthy reds with a dark ruby colour, firm tannins and an ample palate with beautiful preserved acidity, showing signature aromas of black fruits (blackberry, blackcurrant), black pepper, violet and alpine spices. Star of the Vin de Savoie AOC appellation (Arbin, Saint-Jean-de-la-Porte), defining the great Savoyard age-worthy reds, a typical expression of the French Alps. Official synonym of Mondeuse Noire, French autochthonous black variety from Savoie.

Informations about the Winery Waterton Vineyards

The winery offers 4 different wines.
Its wines get an average rating of 4.1.
It is in the top 5 of the best estates in the region
It is located in Tasmanie

The Winery Waterton Vineyards is one of of the world's greatest estates. It offers 4 wines for sale in the of Tasmanie to come and discover on site or to buy online.

Top wine Tasmanie
In the top 50000 of of Australia wines
In the top 1500 of of Tasmanie wines
In the top 30000 of wines
In the top 900000 wines of the world

The wine region of Tasmanie

Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.

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.

Other wines of Winery Waterton Vineyards

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Other wines of Tasmanie

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