Latest Technical Specifications · NV
Alcohol 13.5%
pH 3.65
Total Acidity 7 g/L
Region Riverina
Pressing Method Made From The Last Pressings Of Shiraz Grapes.
Tasting Notes Deep crimson red; dark berries and cherries; spicy sweet oak; dark brooding fruit; mouth-filling, firm tannins.
Food Pairing Lamb cutlets; lamb or beef skewers; rich tomato-based pasta.
Vintages
NV Technical Specifications
Alcohol 13.5%
pH 3.65
Total Acidity 7 g/L
Region Riverina
Pressing Method Made From The Last Pressings Of Shiraz Grapes.
Tasting Notes Deep crimson red; dark berries and cherries; spicy sweet oak; dark brooding fruit; mouth-filling, firm tannins.
Food Pairing Lamb cutlets; lamb or beef skewers; rich tomato-based pasta.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage