The grapes for this wine were handpicked at 11.5 Baume, fermented and matured in seasoned oak barrels prior to bottling and tiraging in February 2011. The wine was then left on yeast lees until it was disgorged in May 2012.
A drier style Sparkling Shiraz.
Vibrant magenta wine reflecting the luscious fruit of the Mia Valley. Utilising Methode Traditionnelle champagne style fermented in the bottle and late disgorged.
This is a medium bodied wine style that is best served chilled.
2008 was a hot season that followed a warm, dry Spring. Vine growth was good and even throughout the vineyard. Summer was generally warm to hot and relatively dry throughout the ripening season. This produced small, concentrated berries with rich plum fruit flavours. During the mid March heatwave we ceased picking and resumed when cooler conditions prevailed in late March.
2009 was also a hot season that followed a cool, dry spring. Vine growth was moderate throughout the vineyard. Mid January, temperatures soared to 40 degrees and the extreme conditions did not abate until mid March. This resulted in significant vine stress, a modest degree of defoliation and berry shrivel. Ripening was supressed, resulting in a fine, elegant wine style.
Blending fruit from these two vintages has produced a medium weight, elegant sparkling shiraz, with high natural acidity and spicy fruit characteristics.
Produced from 100% estate grown fruit. This wine shows rich, ripe Shiraz fruit characteristics with just a touch of sweetness to balance the acidity. Try with the Christmas ham or turkey or Asian style roast duck.