Rose pink. Aromatic and bright with rosewater, crushed grapes, fresh musk and lychee. The delicious, juicy sweetness of fresh berries fills the palate. Creamy texture and natural sweetness is made bright with a refreshing acidity and light spritz that lifts up the palate in a Frizzante style. Drink chilled whilst young and fresh. Hand picked, gently pressed and fermented until the right balance of fruit, acid and sugar was achieved. Bottled early to capture the clean, bright fruits.
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.
Clean, structured and refreshing. Classic brioche notes are followed by cumquat and candied mandarin for a well-balanced and drinkable sparkling. Green apple and nashi pear are at the forefront, with slightly creamy remnants of buttered toast on the finish. The bubbles are delicate but persistant, creating great length on the palate. It's equal parts delicate and full-flavoured, with a spine-tingling coastal sea-spray acidity that demands another glass. [No. 10 in the 2018 Hot 100 Wines]
The exceptional 2016 growing season gave us a remarkable crop of Chardonnay grapes. Our harvest began much earlier than in previous years with hand picking for our Blanc de Blancs taking place on the 25th of February. The juice Baume had reached 10.8 degrees for the I10 clone and 11.6 degrees for the Mendoza (Gin Gin) clone with their titratable acid levels at 12.1g/L and 10.1g/L respectively. Our handpicked grapes were whole bunch pressed then underwent primary fermentation in old oak. At tirage in December 2016 the base wine was transferred into bottles for secondary fermentation. The disgorgement that we are drinking now has been ageing for 20 months to create this stunning methode traditionelle sparkling.
'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.
A great style of Prosecco. It is full of lively, little bubbles and has a lovely soft lemon and pear fruit palate. Fantastically refreshing and works brilliantly as an aperitif, it's a versatile and popular choice.
Taking their name from the “Little Steamer” boats that used to run along the canals of Venice, Vaporetto have their roots firmly planted in the north of Italy. Their wines are made from fruit growing on some of the finest cool climate plots, which gives their wines wonderful fruit, clarity and poise.
It took until 2012 for the vintage to be considered Emerson worthy (and wasn’t released until 2016). Emerson is made using the traditional sparkling wine method – whole-bunch cold pressed then bottle fermented for four and half years on the lees. One word sums it up… Amazing.
With reflections of straw yellow, this cuvée is recognisable by the finesse of its slowly rising bubbles and its persistent and plentiful mousse. There is a maturity with a touch of floral freshness for this cuvée, which expresses aromas of fresh fruit and ripe pears. A full and precise flavour followed by a fine freshness and a rich bouquet bear witness to the ageing of this cuvée in the House’s traditional cellars. The ideal partner for every occasion. It is perfect as an aperitif and can be enjoyed with a wide variety of dishes.
The Brut Réserve is a light, fine and harmonious champagne. It is made up of a blend of Pinot Noir, Chardonnay and Pinot Meunier from three different years and sourced from the best sites in the Champagne region.
Whole bunches of hand-picked fruit are gently pressed to ensure delicate flavours. After primary ferment the wine is tiraged with no malolactic fermentation and disgorged after 18 months on yeast lees to retain crisp, fresh flavours. Pinot Noir 58%, Chardonnay 41.5% and Pinot Meunier 0.5%. Sourced from our estate vineyard at Relbia in northern Tasmania. Pale straw with a lively fine bead. Crisp Granny Smith apple and citrus. A fresh, lively palate of green apple and lemon with hints of toasted biscuit. Will with further develop with bottle age to exhibit more savoury and complex characters, whilst retaining the crisp citrus driven fruit.