Winery The Whale CoveShiraz
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery The Whale Cove
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery The Whale Cove in the region of Western Cape is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery The Whale Cove matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of express veal stew in a pressure cooker, mouse of lamb with thyme or duck confit parmentier.
Details and technical informations about Winery The Whale Cove's Shiraz.
Discover the grape variety: Muscat à petits grains
Intensely aromatic whites, dry to sweet, with a luminous golden robe and an enveloping palate, with explosive muscat aromas (rose, fresh grape), white flowers, exotic fruits and honey on VDN. Also as sweet sparkling (Asti Spumante DOCG). Star of Muscat VDN from Roussillon, Beaumes-de-Venise and Frontignan. Historic white variety, one of the oldest in the world, from the eastern Mediterranean.
Last vintages of this wine
The best vintages of Shiraz from Winery The Whale Cove are 2016, 2017, 0
Informations about the Winery The Whale Cove
The Winery The Whale Cove is one of of the world's greatest estates. It offers 5 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
