Wolf Blass Gold Label Coonawarra Cabernet Sauvignon
ประเทศ (Country)
Australia
ขนาดบรรจุ (bottle size)
750 ml
ประเภทไวน์ (Wine Type)
Red Wine
แคว้น (Wine Region)
Coonawarra
พันธุ์องุ่น (Grape Variety)
Cabernet Sauvignon
ปี (vintage)
Current vintage
แอลกอฮอล์ (Alcohol)
14%
characteristics
บอดี้ (Body)
Medium
Medium
Medium
แอซิดิตี้ (Acidity)
Medium
Medium
Medium
แทนนิน (Tannin)
Medium
Medium
Medium
Current vintage
รายละเอียดสินค้า
A generous, medium to full bodied, smoothly textured palate with intense varietal and regional flavors of red berries, mulberry, dark chocolate and ripe blackcurrant. Moderate use of new French oak and gentle maturation has contributed subtle oak influences, which are beautifully integrated and harmonious, adding to the superb balance shown in this wine.
Profile
พันธุ์องุ่นผสม (Grape Blended)
Cabernet Sauvignon
รสสัมผัส (Palate)
A generous, medium to full bodied, smoothly textured palate with intense varietal and regional flavors of red berries, mulberry, dark chocolate and ripe blackcurrant.
สี (Colour)
Dark crimson with a brilliant, vibrant hue.
กลิ่น (Aroma)
A fragrant, intensely varietal nose showing warm compote of red and dark berry fruits, with mulberry, chocolate, delicate mint, and ripe blackcurrants. It is unscored by subtle notes of cedar
รสสัมผัส (Palate)
A generous, medium to full bodied, smoothly textured palate with intense varietal and regional flavors of red berries, mulberry, dark chocolate and ripe blackcurrant.
จับคู่อาหาร (Wine Pairing)
:Beef
:Barbecue
:Cured Meat
เนื้อหาสินค้า
To create the Wolf Blass Gold Label collection, our winemakers select the definitive varieties of the very best South Australian wine regions to produce a range of progressive, elegant wines that showcase both regional and varietal excellence. Sourced from vineyards located on the distinguished, well-drained terra rossa soils of Coonawarra, known for growing complex, elegant and intensely flavoured Cabernet Sauvignon. Vineyard batches were crushed and destemmed separately, then fermented in small open fermenters for 7 to 10 days, with a mix of plunging and gentle pumping over used to optimise extraction of flavour, colour and tannin.
แบรนด์
