Beautifully deep in colour with a persistent fine bead. The bouquet shows hints of satsuma, plum and black cherry leading to an explosion of dark exotic fruits on the palate. A very special sparkling red for times of celebration.
The grapes were fermented on their skins for a week to 10 days, pressed, clarified and then matured for 12 months in French oak hogsheads. The base wine was then bottle-fermented and aged on its lees for two years.
Unusually mild cloudy weather throughout 2011 has given rise to softly textured red wines with good varietal definition. Four times the average rainfall was recorded and many growers had to contend with downy mildew, powdery mildew and botrytis, but excellent vineyard management resulted in good yields of Shiraz fruit.