Diamond Selection Shiraz - Rosemount Estate

Diamond Selection Shiraz - Rosemount EstateThe Shiraz Diamond Selection South Eastern Australia from the wine-growing region of South Australia presents itself in the glass in bright purple. This Australian wine delights with its elegantly dry flavor. It was bottled with 12.3 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Australian naturally enchants with the finest balance despite all dryness. Aroma does not necessarily need sugar. The Shiraz Diamond Selection South Eastern Australia can justifiably be described as exceptionally fruit-driven and velvety, as it was vinified with a pleasantly sweet flavor profile. On the tongue, this well-balanced red wine is characterized by an incredibly dense texture. Due to the balanced fruit acidity, the Shiraz Diamond Selection South Eastern Australia flatters with a velvety mouthfeel, without lacking juicy liveliness at the same time. The finale of this youthful red wine from the wine-growing region of South Australia, more precisely from South East Coastal, finally convinces with good reverberation. The finish is also accompanied by mineral hints of the soils dominated by clay and sand. Vinification of the Shiraz Diamond Selection South Eastern Australia from Rosemount Estate The basis for the balanced Shiraz Diamond Selection South Eastern Australia from South Australia are grapes from the grape variety Shiraz. In South Australia, the vines that produce the grapes for this wine grow on soils of clay and sand. After the grape harvest, the grapes reach the winery by the fastest route. Here they are sorted and carefully broken up. Fermentation then takes place in stainless steel tanks at controlled temperatures. Vinification is followed by aging on the fine lees for several months before the wine is finally bottled. Recommended food for the Rosemount Estate Shiraz Diamond Selection South Eastern Australia Drink this red wine from Australia best tempered at 15 - 18°C as a companion to osso buco, stuffed peppers or lamb stew with chickpeas and dried figs.