Serve at 16°C. This is an approachable, easy-drinking wine with a hint of seriousness, which makes it ideal to accompany light meals or pasta. THE NAME When this wine was first made in 1999 as Avondale Dry Red, it scooped up a double gold medal Veritas award. The family felt that 'dry red' did not do justice to the wine, so it was renamed after owner John Grieve's mother, Julia.
ageing : Drink now.
The fruit was hand picked at 24° B-26° B and fermented at 26°C for eight days, after which it was pressed.
Malolactic fermentation took place in stainless steel tanks and was followed by barrel maturation of 12 months in 40% second fill French barrels, and 60% third fill American 225l barrels. Light egg white fining preceded fine sheet filtration prior to bottling.
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