The Barossan Grenache - Peter Lehmann

With the Peter Lehmann The Barossan Grenache comes a first-class red wine in the wine glass. In this it shows a wonderfully dense, purple color. If you give it some air in the glass by swirling, this red wine reveals a high density and fullness, which shows in strong church windows at the edge of the glass. The nose of this red wine from South Australia seduces with notes of violet, lily, black currant and blackberry. If we trace the aromatics further, gingerbread spice, cinnamon and oriental spices are added, encouraged by the oak influence.

On the palate, Peter Lehmann's The Barossan Grenache starts wonderfully dry, grippy and aromatic. There is dry and really dry. This red wine belongs to the latter group, as it was bottled with only 2 grams of residual sugar. On the tongue, this punchy red wine is characterized by an incredibly silky texture. Due to the moderate fruit acidity, The Barossan Grenache flatters the palate with a soft feel, without lacking freshness at the same time. In the finish, this youthful from the wine-growing region of South Australia finally inspires with good length. There are again hints of mulberry and blackberry.

Vinification of the Peter Lehmann The Barossan Grenache

This powerful red wine from Australia is vinified from the Grenache grape variety. The ripeness of the grapes for this Grenache wine is influenced to a large extent by the climate of the growing region. In South Australia, the grapes thrive in a warm climate, which is reflected, among other things, in particularly well ripened grapes and a rather high must weight. After manual harvesting, the grapes reach the winery by the fastest route. Here they are selected and carefully crushed. Fermentation then takes place in small wood at controlled temperatures. Vinification is followed by aging for several months on the fine lees before the wine is finally drawn off.

Food recommendation for the The Barossan Grenache by Peter Lehmann

Experience this red wine from Australia ideally tempered at 15 - 18 ° C as a companion to vegetable couscous with beef meatballs, veal steak with beans and tomatoes or lamb stew with chickpeas and dried figs.

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