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Best's Great Western Sparkling Shiraz 2012

Red Sparkling Wine from Australia
    0% ABV
    • JS92
    All Vintages
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    0% ABV

    Winemaker Notes

    Best's Sparkling Shiraz epitomises the regional characteristics with plenty of spice and plummy fruit characters. The base wine is left on yeast lees on bottle for 12 months or more and disgorged in the traditional method. This particular wine was left on lees for an extended period of two years which gives the wine a finer bead and greater complexity.The dosage liqueur for this wine contains a small quantity of very old Best’s Liqueur Muscat that gives the wine an added layer of interest and complements the style.

    Critical Acclaim

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    Best's Great Western

    Best's Great Western

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    Best's Great Western, Australia
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    Great Western is part of Central Victoria’s Grampians wine region - one of Australia’s most historic and highly regarded wine regions. Great Western is a registered sub region (GIC). Situated along the Western Highway, 218 kilometres west of Melbourne, Great Western lies between the township of Stawell and Ararat. The Grampians National Park, two hours' drive west of Melbourne, is a picturesque natural wonder dotted with hidden jewels for the wine buff.

    The first grapes were planted at Great Western during the 1850s as the gold mining boom receded and people looked for a more permanent means of livelihood. Vineyards planted in 1867 include grape varieties so rare that several have defied all attempts at identification and are, in all probability, the sole surviving examples in the world.

    Grampians has enjoyed a long history of viticulture dominated by production of red wines of longevity, elegance and power. Silky smooth Shiraz with flavors and aromas of red cherry, plum, spice and pepper is typical of the regional style.

    Best’s Great Western is recognized internationally for the outstanding quality of their Shiraz.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    SRKPBE007_2012 Item# 291165