Winery Bob's - Cabernet Sauvignon - Shiraz

Winery Bob'sCabernet Sauvignon - Shiraz

The Cabernet Sauvignon - Shiraz of Winery Bob's is a wine from the region of Western Cape.
This wine generally goes well with
The Cabernet Sauvignon - Shiraz of the Winery Bob's is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Bob's's Cabernet Sauvignon - Shiraz.

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

Discover the grape variety: Mariensteiner

Aromatic and refined whites, pale golden colour, fresh mouth with preserved acidity, with signature aromas of white flowers, citrus (lemon), green apple and calcareous mineral notes. Grown in very small quantities in Franconia, valued for dry wines on limestone soils. German white cross bred in 1928 in Würzburg (Silvaner x Rieslaner), late-ripening.

Informations about the Winery Bob's

The winery offers 9 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Fat Barrel.
It is in the top 10 of the best estates in the region
It is located in Western Cape

The Winery Bob's is one of of the world's greatest estates. It offers 6 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 25000 of of South Africa wines
In the top 25000 of of Western Cape wines
In the top 650000 of wines
In the top 1500000 wines of the world

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: Amber

(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.

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