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Phone - (02) 6033 6000
Monday to Saturday - 9am to 5pm
Sunday - 10am - 5pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Sparkling Shiraz NV

Lifted plum fruit, crisp bead & fine tannins

$30.00 CELLAR CLUB
$27.00

DESCRIPTION

Tasting Notes

Lifted primary fruits of blood plum, blackberry, maraschino cherry and hints of liquorice. Extended ageing on yeast lees provides the complexity of spice and Christmas cake. Intense sweet plum fruit up front with a crisp bead. The palate is deep and complex with mulberry fruit and earthy savoury length, the addition of Vintage Port adds hints of liquorice and mocha. Subtle well integrated oak provides fine tannins and a long, dry, savoury finish.

Wine Making

The base blend for this wine was aged in a combination of one and three year old American and French oak for twelve months. We employ the ‘Methode Traditionelle’ process for secondary fermentation with a minimum 12 months on yeast lees prior to disgorging. For the liqueur d’expédition we have added a very small amount of our Vintage Port to impart richness and complexity to the wine. To preserve the characters of this wine and eliminate the risk of cork taint we have chosen to use a crown seal.

Cellaring

This wine is destined to be enjoyed over the next year or two and will be sensational served chilled alongside all game bird including turkey, duck or char grilled quail and squab.

Technical

The Grapes: 90% Shiraz and 10% Durif from our ‘Bobbie Burns’ and ‘Silverburn’ vineyards.
Alcohol: 14.5%
T.A (g/l): 6.1g/l
pH: 3.58pH

Lifted primary fruits of blood plum, blackberry, maraschino cherry and hints of liquorice. Extended ageing on yeast lees provides the complexity of spice and Christmas cake. Intense sweet plum fruit up front with a crisp bead. The palate is deep and complex with mulberry fruit and earthy savoury length, the addition of Vintage Port adds hints of liquorice and mocha. Subtle well integrated oak provides fine tannins and a long, dry, savoury finish.

Palate:

Intense sweet plum fruit up front with a crisp bead. The palate is deep and complex with mulberry fruit and earthy savoury length, the addition of Vintage Port adds hints of liquorice and mocha. Subtle well integrated oak provides fine tannins and a long, dry, savoury finish.
The base blend for this wine was aged in a combination of one and three year old American and French oak for twelve months. We employ the ‘Methode Traditionelle’ process for secondary fermentation with a minimum 12 months on yeast lees prior to disgorging. For the liqueur d’expédition we have added a very small amount of our Vintage Port to impart richness and complexity to the wine. To preserve the characters of this wine and eliminate the risk of cork taint we have chosen to use a crown seal.
This wine is destined to be enjoyed over the next year or two and will be sensational served chilled alongside all game bird including turkey, duck or char grilled quail and squab.
The Grapes: 90% Shiraz and 10% Durif from our ‘Bobbie Burns’ and ‘Silverburn’ vineyards.
Alcohol: 14.5%
T.A (g/l): 6.1g/l
pH: 3.58pH
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