Shiraz / Cabernet Sauvignon - De Bortoli

Shiraz / Cabernet Sauvignon - De BortoliThe Shiraz / Cabernet Sauvignon by De Bortoli presents itself in a deep, dark red with violet nuances that shimmer in the glass. This fascinating play of colors is just the beginning of a sensory experience. Aromas of ripe, dark fruits such as blackberries and blueberries harmoniously blend with spicy notes of freshly ground pepper and a hint of oak. On the palate, a full-bodied, juicy structure unfolds, perfectly balanced. The fine tannins provide a round mouthfeel and allow the wine to resonate into the long, fruity finish. With its complex flavor profile, this wine is a true highlight for anyone who appreciates the combination of Shiraz and Cabernet Sauvignon. Vinification of the Shiraz / Cabernet Sauvignon by De Bortoli The grapes for the Shiraz / Cabernet Sauvignon by De Bortoli are carefully selected and cultivated in the best wine regions of Australia. The vines thrive in an ideal climate that allows them to reach their full potential. The harvest takes place at the optimal ripeness stage to ensure the most intense aromas and the best possible quality. After harvest, the grapes are gently pressed, and fermentation occurs under controlled conditions to preserve the fruit aromas. Subsequently, the wine matures in high-quality oak barrels, which add additional depth and complexity. This combination of tradition and modern techniques makes the Shiraz / Cabernet Sauvignon a special tasting experience. Food Pairing for the Shiraz / Cabernet Sauvignon by De Bortoli The Shiraz / Cabernet Sauvignon by De Bortoli is the perfect companion for a variety of dishes. Thanks to its full-bodied structure, this wine pairs excellently with hearty meat dishes, such as juicy steaks, braised lamb, or flavorful game. It also reveals its full potential with robust pasta dishes featuring meat sauces or a spicy pizza. For vegetarians, the combination with grilled vegetable dishes or a hearty eggplant casserole is recommended. Enjoy this wine at a temperature of 16 to 18 degrees Celsius and discover the perfect symbiosis of flavor nuances and aromatic diversity.