This fun sparkling red is made from 100% Shiraz fermented once in tank and again in the bottle in the methode traditionelle to produce a fine, frothy mousse - then finished with a dosage.
This wine is a deep ruby color, with a purple-tinged mousse. No swirling necessary, as the bubbles adequately volatilise the wine, causing aromas of raspberry, cherry, anise, and piecrust/baking spice notes to burst from the glass. The (presumably) less ripe and higher acidity Shiraz fruit used in this style really brings the red fruit notes out of the grapes. A smooth, soft and creamy mouthfeel carries flavors of bright berry and cherry fruits across the palate, with great acidity and no perceptible tannins. Finishes nice and dry, with lifted spice and licorice notes mingling with loads of sweet red fruit.
This is a well put-together entry level wine for those new to the realm of sparkling reds. Really expresses varietal and regional character - fans of Aussie Shiraz won't be able to help but like this wine. The acidity is there, but the wine is a bit soft and open-knit to pair with most entrees. However it begs for a cheeseboard of some well-selected, modrately aged cheeses. Think clothbound cheddar, lightly aged dry jack, mahon, etc. Throw in some dates or dried fruits and nuts to make for a sweet and savory sensory overload.
A solid buy for $16.
1 comments:
i am in napa valley now, and as much as i love the wine in this area, i have been here for quite sometime and would like to enjoy this craft in other countries, once again.
i'll be in australia soon.....i look forward to seeing some of what you mention
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