A lovely blend of Pinot Noir and Gamay have come together to produce this beautiful Burgundy sparkling red. Beautiful ruby-red robe. Fine, delicate bubbles. A complex, fruity nose which starts our black currant then moves on to leather. A structured, refined wine in the mouth with the finest Pinot Noir characteristics.
Drink Zappers on its own as a pick-me-up and rejoice in its unique hydration qualities.
Astound your friends and confound your enemies as it makes you appear infinitely more sophisticated than they remember. Use it in cocktails — yeah, that’s right – cocktails. Wear a sexy mask and pretend you are in Venice while you nonchalantly whip up some Bellinis and Aperol Spritzes for your excited guests. Put it in an atomiser and spray it on your face while you are dancing at the disco, simultaneously refreshing mind, body and spirit with every pump…
It is truly the most versatile of beverages.
LOOKS LIKE… Zeus’ first born
FEELS LIKE… A defibrillator’s tickle
SOUNDS LIKE… Santigold – Can’t Get Enough Of Myself
SMELLS LIKE… Chanel #6
TASTES LIKE… Soft spice, almond paste, white flowers
The palest of rose pink, this Split Pick Moscato offers a delicate and enticing mix of pink roses, fresh strawberries and musk. With flavours of exotic tropical fruits, the palate is delightfully light and fresh; a subtle balance of sweetness with a crisp finish. Perfect as an accompaniment to a delicious brunch, or just on its own in the afternoon sun.
To create the JOSEPH Sparkling Red a hogshead of the ultra premium JOSEPH Moda Cabernet Merlot from every year since 1991 and Primo Estate Shiraz from 1989 is added to a unique blend of museum vintages from the past 40 years. A tirage is completed only every 18-24 months, ensuring the base wine retains it’s unique character derived from the aged wines in the blend. After traditional fermentation in the bottle, the 2012 JOSEPH Sparkling Red disgorgement is rested on yeast lees for 18 months before hand disgorgement. It was liqueured carefully with a blend of aged Australian fortified wines to ensure a savoury style with perfect balance.
An Australian icon with dark, brooding opulence and layered complexity. With museum vintages dating back to the 60's, this really is the history of Australian wine in a bottle.
Ashton Hills is justly respected for the class of its sparkling white wines, which are only produced when the vintage conditions allow. The blanc de noirs has only been produced four times since 1997 and Stephen has adopted a similar ‘mean’ attitude to the other wines in the range. Typically sourced from both the Estate vineyard and Jim Grigg’s vineyard nearby on the Piccadilly Valley floor, the fruit for the Ashton Hills Blanc de Noirs and the better known, Ashton Hills Salmon Brut are whole bunch-pressed and fermented in old French oak.
2011 marked the first vintage of the Ashton Hills Brut Sauvage, made from the same base wine as the 2011 Blanc de Noirs but importantly, disgorged and corked without any dosage. It was Stephen’s belief that this was the first vintage where the wine had sufficient fruit sweetness to carry off this style.
Produced in limited quantities, each of the Ashton Hills Sparkling Pinot Noirs cater for different palates with varying levels of dryness, but they are united in one respect – all have a purity of taste, finesse and a clean finish that are typical of the style and the region from which they come.
This wine is made from a blend of Pinot Noir for its power and riper red fruit aromas and Chardonnay for citrus lift and finesse We select the fruit from the cool south-facing slopes high in the Adelaide Hills. Sweet strawberry, cherry and spice aromas follow through to the palate, where the lively bubbles add lift and balance to these fruit flavours. This wine has wonderful length and supple mouth feel.
This bottle fermented sparkling wine is made in the time honoured grower style. The term grower style refers to a sparkling wine which has been made from a specific single vineyard. The wine has a distinctive personality and characters that genuinely reflect the area and the site it is grown on.
On release this Sparkling wine is displaying a pale yellow colour with subtle salmon hue. The wine has lifted fruit characters of strawberry, fig and red apple. Subtle characters of freshly baked bread and cream add to the wines complexity on the nose.
The palate is rich and complex with fruit characters of quince, figs, nuts and brioche. The wine has a medium weight with fine acid and a dry finish. The mousse is firm and persistent.
'The tension and focus of this cool, high site sings lemon, apple and crunchy pear fruit of good concentration and mid-palate depth, well toned by the creamy texture and almond meal complexity of three years lees age. A pale straw hue reflects its restraint, with a long finish carried by fine acidity and toasty complexity. A highlight in Eden Valley sparkling.' Tyson Stelzer's Australian Sparkling Report 2017, 92 points.
The palate is dominated by refreshing mineral notes combined with a consistent flavour echoing the wine’s richness and plumpness. From under a rich expression of ripe and dried fruit, a gentle persistent freshness comes through. A subtle and beautifully crafted framework which is the signature of Gosset champagnes.
Gosset, founded in 1584, is the oldest wine house in Champagne. In 1584, Pierre Gosset, alderman of Aÿ and wine-grower, made still, mostly red, wines from the grapes he harvested from his own wines. In those days, two wines vied for pride of place at the table to the Kings of France: the wine of Aÿ and, from some hundreds of leagues further South, the wine of Beaune. Then, in the 18th century the wine made in around Aÿ began to bubble and the Gosset family turned naturally to the production of champagne.
Cristal 2004 - incisive, seductive and delicious - has a “slender”, almost “living” freshness. Highly contemporary in its harmony and immediate seductiveness, it nevertheless remains first and foremost
a great classic of northern Champagne, combining freshness, energy and an almost chalky mineral quality. The Cristal hallmarks are evident: purity, precision and the unique harmony of flavours associated with the subtle power of our historic vines, located on the finest Champagne Grand Cru
Cristal ages an average of 5 years in the cellars and rests 8 months after disgorgement to perfect its maturity.
In 1876, Tsar Alexander II was already a great fan of Louis Roederer’s champagne and he asked Louis Roederer to “go one step further” and produce, for his own personal consumption, a wine unique in quality and bottle. Louis Roederer offered to create an exceptional white crystal bottle to house the best selection from the 7 finest vineyards of his estate, thus creating the first Prestige cuvee of Champagne.
This wine is only produced in the “great” years when the ripeness of the Chardonnay and Pinot noir enables a subtle, precise balance.