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Tasting Note
If you've never had an Aussie sparkling red, this is the one to start with. Deep purple in the glass with a lively, frothy mousse. Dark, ripe fruit leads the way, then cinnamon, cracked pepper and a little vanilla from the oak, with a bready, yeasty edge from its time on lees. There's a touch of sweetness from the port dosage, but soft, fresh acidity keeps it in balance. Serve it properly chilled.
Drink it with: game, cured meats and anything with a bit of spice. It's also a brilliant, slightly mischievous choice for the Christmas table.
The Winemaking
Fermented in stainless steel and finished in second-use French oak hogsheads. The wine then gets a second fermentation in bottle (the same traditional method used for Champagne) and spends almost a year on its lees. At disgorgement it's topped up with a dosage of vintage port, the classic Australian trick.
The Vineyards
Coonawarra, South Australia. A cool, maritime-influenced spot just inland from the coast, famous for its red 'terra rossa' soils. Better known for Cabernet, but it gives Shiraz real structure and freshness too.
The Producer
Majella is one of Coonawarra's very best, though owner Brian 'Prof' Lynn would be the last to say so; he calls himself the custodian of the vineyards. Sustainability runs through everything they do, and with winemaker Bruce Gregory at the helm their Cabernet sits in Langton's Classification. This Sparkling Shiraz has a cult following on both sides of the world.
The Details
Tasting Note
If you've never had an Aussie sparkling red, this is the one to start with. Deep purple in the glass with a lively, frothy mousse. Dark, ripe fruit leads the way, then cinnamon, cracked pepper and a little vanilla from the oak, with a bready, yeasty edge from its time on lees. There's a touch of sweetness from the port dosage, but soft, fresh acidity keeps it in balance. Serve it properly chilled.
Drink it with: game, cured meats and anything with a bit of spice. It's also a brilliant, slightly mischievous choice for the Christmas table.
The Winemaking
Fermented in stainless steel and finished in second-use French oak hogsheads. The wine then gets a second fermentation in bottle (the same traditional method used for Champagne) and spends almost a year on its lees. At disgorgement it's topped up with a dosage of vintage port, the classic Australian trick.
The Vineyards
Coonawarra, South Australia. A cool, maritime-influenced spot just inland from the coast, famous for its red 'terra rossa' soils. Better known for Cabernet, but it gives Shiraz real structure and freshness too.
The Producer
Majella is one of Coonawarra's very best, though owner Brian 'Prof' Lynn would be the last to say so; he calls himself the custodian of the vineyards. Sustainability runs through everything they do, and with winemaker Bruce Gregory at the helm their Cabernet sits in Langton's Classification. This Sparkling Shiraz has a cult following on both sides of the world.
The Details