Majella Sparkling Shiraz is bottle fermented like Champagne and then a little vintage port is added to give a well balanced sweet/savoury sparkling wine – ideal with food, before or after a meal..or anytime! The colour is a vibrant deep red with a ruby hue. A creamy raspberry bouquet, the palate is luscious giving delicious sweet berry flavours with hints of plum, nutmeg and gentle tannins.
The grapes come from Coonawarra which lies only 60 miles inland, exposed to a maritime climate, with dry and moderately cool summers. Persistent cloud cover generally moderates the ripening period temperatures. The ‘Terra Rossa’ of Coonawarra is Australia’s most famous soil, renowned for its affinity with Cabernet Sauvignon wines.
Primary fermentation was in 10 tonne stainless steel static fermenter’s pumped over twice daily and finished in hogsheads. Secondary fermentation done in bottle on “lees” for almost 48 months. The wine is then disgorged and a small amount of “liqueur” (sweetener) is added. In the true Aussie tradition they use some really fantastic vintage port. The wine is now packaged under a “Crown Seal” which eliminates any problems with leakage or cork taint.
It’s a great wine for any occasion, and goes well with most food styles particularly game, spicy foods and cured meats. The Aussies call this a breakfast wine.
Majella Sparkling Shiraz a fabulous example of Australian Sparkling “breakfast” wine
For more information go to Majella Wines Website
View our full range of Majella wines
Sparkling red wines are a great Australian tradition, and along with other wineries Majella has kept the tradition alive with our very popular sparkling Shiraz.
The base wine of our sparkling Shiraz is matured in second and third use French oak hogsheads for 6 months before secondary fermentation.
Using méthode traditionelle, the bottles were hand riddled then disgorged and a small amount of liqueur (vintage port) is added for extra complexity.
£26.00 a bottle
56 in stock
“When James Halliday states in the press that you’re the best winery in Coonawarra and a combined team of Bob Campbell M.W, Michael Fridjon M.W and James Halliday rate your top wine the best in all of Australia, South Africa and New Zealand, you know you’ve arrived!
Brian “”Prof”” Lynn would never brag about these accolades but it’s quite clear that he has a lot to be very proud of. The Lynn family have been residents of the Penola area of Coonawarra for four generations and have progressed from being store-keepers to grazers and on to grape growers. Since 1968, the Lynn family have built up one the finest vineyards on one of the most revered “”strips of dirt”” in the wine world.
The famous “”terra rossa”” soils provide a home to 150 acres of vines planted with Cabernet Sauvignon, Shiraz, Merlot and Riesling.”
Coonawarra is considered the most renowned wine region in Australia. It has the ‘terra rossa’ soils and some great winemakers, and subsequently responsible for some of the best wines produced in Australia. Most notably red wines and Cabernet Sauvignon in particular. The first vineyard was planted in the 1880s at Yallum, (John Riddoch’s). The region did not establish its reputation as a winemaking area until the 1950s when Wynns and Penfolds purchased acreage on the back of a resurgence in the table wine market. Investment by large and small companies led to expansion, securing Coonawarrra’s status as a great wine. The climate is regarded as Mediterranean. The main wine styles: Red – Cabernet Sauvignon, Cabernet-Merlot blend, Shiraz; White – Chardonnay.
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