'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.
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.
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.
Made using the traditional method from Chardonnay & Pinot Noir grapes, this sparkling has a has a crisp lively palate, fine bead and a gentle salmon blush appearance.
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.
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 is a non-vintaged wine blended from a number of years of Shiraz to create complexity and consistency in the style.
Deep garnet in colour with vibrant magenta bubbles. Aromas of concentrated blackcurrant with hints of liquorice, spice and dark cherries. Creamy bubbles and luscious sweetness envelop the plump blackberry mid-palate, which is enhanced with hints of savoury development. The long sweet fruit finish is balanced with fine tannin and acidity.
Australian Sparkling red wines were referred to as ‘Sparkling Burgundy’ until the EU outlawed the use of the name. The first recorded production of ‘Sparkling Burgundy’ in Australia was in 1881, by the Victorian Champagne Company – a collaboration between a Melbourne doctor and a French Champagne maker, Auguste D'Argent in 1881. This venture didn’t last long, but it was followed up soon after at Auldana, near Adelaide. Here, another French winemaker, the Burgundian Edmund Mazure, initially used Pinot Noir grapes to produce Sparkling Red wines before pioneering the use of Shiraz grapes to make Sparkling wine in 1893.
Around the same time the Ballarat businessman Hans Irvine took over the Great Western winery and went about making a Sparkling wine comparable with French Champagne. His winemaker, Charles Pierlot, who had previously worked at the House of Pommery, successfully produced award-winning Sparkling wines. On Irvine’s retirement in 1918, Seppelt took over the Great Western winery and continued to make some excellent Sparkling Reds. Also, around this time, Minchinbury commenced operations in outer Sydney, and stepped up production during the 1920s.
During the 1930s and 1940s the finest Sparkling Reds were made at Great Western by Colin Preece, and many bottles still drink beautifully today. Production of Sparkling Reds was all-but killed off by ‘Cold Duck’ a cheap imitation in the 1970s. But the style re-emerged in the 1980s, thanks largely to the cellar hands at Seppelt Great Western who had kept a secret stash of Colin Preece’s Sparkling Reds. They showed them to the new winemaker of the day Ian McKenzie who revived the style with gusto.
The Barossa Valley, McLaren Vale, Coonawarra, Limestone Coast and Langhorne Creek regions all have a long history of producing rich, concentrated Shiraz. All these regions produce amazing (and sometimes rare) examples of Sparkling Red wines. Expect big flavours laced with mocha and intense cherry. Some of the finer examples will exhibit kirsh, cinnamon, spice and licorice. Some South Australian producers use other varieties to successfully produce sparkling reds.
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.