Méthode Traditionelle is the gold standard for making sparkling wine, and it’s a style that’s really come into its own in Australia, especially in cooler regions like Tasmania, the Adelaide Hills, and parts of Victoria. This method is the same as the one used for Champagne in France, and it’s all about quality and complexity.

The process starts with classic grapes, mainly Chardonnay, Pinot Noir, and sometimes Pinot Meunier. The grapes are pressed gently to avoid extracting too much colour or tannin, especially from the red varieties. The juice is fermented to make a base wine, which is usually high in acidity and relatively low in alcohol. Winemakers might blend different batches or even different vintages to create the perfect cuvée, balancing freshness and depth.

The real magic happens with the second fermentation, which takes place inside the bottle. A mixture of sugar and yeast is added, the bottle is sealed, and over several weeks, the yeast eats the sugar, creating bubbles and a bit more alcohol. The wine is then aged on its lees (the dead yeast cells) for at least 15 months, and often much longer for premium examples. This ageing builds layers of complexity, think notes of brioche, toasted nuts, and a creamy texture, while keeping the wine lively and elegant.

After ageing, the lees are removed in a process called disgorgement, and a final “dosage” might be added to adjust sweetness. The result is a sparkling wine with fine, persistent bubbles, crisp acidity, and a beautiful balance of fruit and savoury, toasty notes.

Aussie méthode traditionelle sparklings are perfect for celebrations, but they’re also incredibly versatile with food including oysters, smoked salmon, fried chicken, or even just a good cheese platter. With a range of styles and price points, there’s something for every occasion, from a picnic in the park to a fancy dinner party. If you want bubbles with real pedigree and personality, méthode traditionelle from Australia is well worth a spot in your fridge.