Cabernet Sauvignon - Coriole

With the Coriole Cabernet Sauvignon comes a first-class red wine in the wine glass. In this it shows a wonderfully dense, purple color. When swirling the glass, this red wine reveals a high density and fullness, which shows in church windows at the edge of the glass. In the glass, this red wine from Coriole shows aromas of mulberries, blueberries, plums, black cherries and plums, complemented by dark chocolate, oriental spices and cocoa bean. This dry red wine from Coriole is ideal for people who like it absolutely dry. The Cabernet Sauvignon already comes quite close to this, as it was pressed with just 0.8 grams of residual sugar. On the palate, the texture of this powerful red wine is wonderfully velvety. Due to its concise fruit acidity, the Cabernet Sauvignon is exceptionally fresh and lively on the palate. The final of this youthful red wine from the wine-growing region of South Australia, more precisely from Fleurieu, finally impresses with considerable reverberation. The finish is also accompanied by mineral facets of the clay-dominated soils.

Vinification of the Cabernet Sauvignon from Coriole

The basis for the powerful Cabernet Sauvignon from South Australia are grapes from the grape variety Cabernet Sauvignon. In South Australia, the vines that produce the grapes for this wine grow on soils of clay. Due to the moderating influence of the nearby sea, the grapes ripen more slowly and develop more aromatic complexity. After harvesting, the grapes are immediately sent to the winery. Here they are sorted and carefully broken up. Fermentation follows in small wood at controlled temperatures. The vinification is followed by aging on the fine lees for a few months before the wine is finally drawn into bottles.

Food recommendation for Coriole Cabernet Sauvignon

This red wine from Australia should be best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to roasted calf's liver with apples, onions and balsamic vinegar sauce, veal boiled beef with beans and tomatoes or goose breast with gingered red cabbage and marjoram.

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