Winery Woods CramptonPedro
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 beef, game (deer, venison) or lamb.
Taste structure of the Pedro from the Winery Woods Crampton
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pedro of Winery Woods Crampton 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 Pedro of Winery Woods Crampton in the region of Australie du Sud often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Pedro
Pairings that work perfectly with Pedro
Original food and wine pairings with Pedro
The Pedro of Winery Woods Crampton matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick beef bourguignon, thai coconut chicken with black mushrooms or fried vegetables with merguez and chipo.
Details and technical informations about Winery Woods Crampton's Pedro.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Pedro from Winery Woods Crampton are 2017, 2015, 2014, 0 and 2018.
Informations about the Winery Woods Crampton
The Winery Woods Crampton is one of of the world's great estates. It offers 23 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
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: Sweet (flavor)
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
