Uniquely Australian and heartily embraced in the Barossa, Sparkling Shiraz has been a part of the Schild family’s stable of wines right from the early days. Ed Schild quickly realized that the soft, dark berry fruit, fine tannins and vibrant acid so often seen in Shiraz sourced from in and around southern Barossa, made it an area ideally suited to making “red fizz”. Shiraz grapes are sourced from Aherns vineyard in Lyndoch, Barossa Valley. Sparkling Shiraz undergoes two fermentations. The first occurs in tanks where it becomes a wine. The second in the bottle where it becomes sparkling, referred to as the Méthode Champenoise. The wine spends time in seasoned French and American Hogshead barrels. We recommend giving this wine a slight chill. Be careful though, serving this wine too cold will hide some of the lovely fruit notes and aromas. Also try serving in a flute rather than a wine glass. This will allow the bubbles to really express themselves. Serve 10-12C.
Hues of deep cherry and garnet, which a raspberry coloured mousse.
Lifted, fresh red and black fruit aromas of raspberries, dark plums, blackberry and bramble fruit are supported by more subtle hints of milk chocolate and clove spice. Roasted coffee bean adds a supporting richness.
Complex and refreshing, there is decadence and harmony. Shows full, round and textural up front with juicy Morello cherry and berry fruit flavours sitting alongside teasing glimpses of chocolate, all extending deep into the mid palate. Vibrant, balanced acidity and soft tannin arrive on the mid-palate, providing structure to the fruit and keeping the wine focused while on moving at a sprightly pace through the mouth. Finishes clean long and fresh.
Try dry rubbed short ribs or duck breast. Bacon wrapped anything! The full-body of the wine is a match for the richer side of life!
Shiraz, Trebbiano, Viognier
Retail: $32.99 Club: $19.49