Majella Sparkling Shiraz 2001
Non-Vintage Sparkling Wine from Australia
- bubbly, sparkling & champagne
Sparkling red wines are a great Australian tradition, dating from the very early "Sparkling Burgundies" of times past. Along with other wineries Majella has kept this tradition alive with our popular sparkling Shiraz.
We use some of our wonderful young Shiraz, barrel ferment the wine and then age it for about 9 months in American oak. The wine is then sent off to Vinpac International in the Barossa Valley for secondary fermentation in the true "methode champeniose". In this process a little sugar and yeast is added to the wine, which is then put into champagne style bottles for the secondary fermentation, during which the famous "bubbles" are formed in the wine.
After about 8 months on "lees", the wine is disgorged and a small amount of "liqueur" (sweetener) is added. In the true Aussie tradition we use some really fantastic vintage port.
After the insertion of a champagne cork and the application of the "muselet", or wire cage, the wine is ready for presentation. We drink it with anything and everything - it's great as an aperitif or a digestif, with meat, pasta or cheese, wonderful at Christmas or at any time and great on its own.
Cellaring potential: 15+ years.
About Other Australia
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales - New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
Western Australia – A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
Southeastern Australia – This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale
, Clare Valley
and Barossa Valley
. New South Wales is home to the Hunter Valley
, while the smaller, southern state of
is best known for theYarra Valley
. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River
at the southern tip.
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.