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.