Wild Duck Creek EstateThe Dabbler
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Carmenère.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the The Dabbler of Wild Duck Creek Estate 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 The Dabbler
Pairings that work perfectly with The Dabbler
Original food and wine pairings with The Dabbler
The The Dabbler of Wild Duck Creek Estate matches generally quite well with dishes of beef, lamb or spicy food such as recipes of venison stew with red wine, shoulder of lamb with a spoon or baked falafels.
Details and technical informations about Wild Duck Creek Estate's The Dabbler.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of The Dabbler from Wild Duck Creek Estate are 0, 2018
Informations about the Wild Duck Creek Estate
The Wild Duck Creek Estate is one of of the world's great estates. It offers 27 wines for sale in the of Heathcote to come and discover on site or to buy online.
The wine region of Heathcote
Sanctuary of Australian Shiraz north of Melbourne (Victoria): emblematic signature king red on the rare Cambrian soils (red Greenstones of Mt Camel Range, 500+ million years) — powerful and deep with notes of blackberry, plum, chocolate, spice, black pepper and a leather-earth touch, sturdy tannins and a long finish. Structured Cabernet and spicy Grenache as complement. Continental climate with hot days and cool nights, mineral red soils with excellent water retention.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
