Thorn-Clarke Shotfire Ridge Cabernet Sauvignon & Shiraz
ประเทศ (Country)
Australia
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
Red Wine
แคว้น (Wine Region)
Barossa Valley
พันธุ์องุ่น (Grape Variety)
Blended
ปี (vintage)
2012 [**VINTAGE MAY CHANGE]
แอลกอฮอล์ (Alcohol)
14.50%
characteristics
บอดี้ (Body)
Full
Full
Full
แอซิดิตี้ (Acidity)
Medium
Medium
Medium
แทนนิน (Tannin)
High
High
High
2012 [**VINTAGE MAY CHANGE]
รายละเอียดสินค้า
Deep red in colour with brick hues on release. Leafy cabernet varietal cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters. The wine has a distinct acid backbone which gives the wine long persistence.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Cabernet Sauvignon , Shiraz
รสสัมผัส (Palate)
Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters.
สี (Colour)
Deep red in colour with brick hues on release.
กลิ่น (Aroma)
Leafy cabernet varietal cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose.
รสสัมผัส (Palate)
Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters.
จับคู่อาหาร (Wine Pairing)
:Beef
:Lamb
:Cured Meat
เนื้อหาสินค้า
Deep red in colour with brick hues on release. Leafy cabernet varietal cabernet is balanced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters. The wine has a distinct acid backbone which gives the wine long persistence.
VINIFICATION NOTES
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degree celcius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into a mix of French and American oak to mature.
แบรนด์
