Sparkling Shiraz is about as Aussie as it gets—a bold, festive red that’s both a nod to tradition and a guaranteed conversation starter at any table. Born in the late 1800s, this style takes classic Shiraz and gives it the full sparkling treatment, usually via the méthode traditionnelle (the same way Champagne is made), which means secondary fermentation in the bottle for those signature fine bubbles and complexity.

In the glass, you’re hit with a riot of rich, dark berry fruit—blackberry, raspberry, plum—layered with chocolate, spice, liquorice, and sometimes a touch of oak or even a whiff of pepper. The bubbles lift all that flavour, making it feel plush and velvety but never heavy. The best examples have a fine mousse, balanced acidity, and just a hint of sweetness to round out the tannins, so the finish is lush and harmonious.

You’ll find top-notch Sparkling Shiraz from the Barossa, Grampians, Adelaide Hills, Yarra Valley, Coonawarra, and even Tasmania. It’s a wine that loves a bit of chill—serve it cold, like you would a sparkling white, and pour it into a red wine glass if you want to get the most out of those aromas.

Food-wise, it’s a knockout with duck, game, roast turkey, or anything off the barbie, and it’s legendary with Christmas pudding or rich desserts. If you want a wine that’s uniquely Australian, crowd-pleasing, and a bit of a show-off, Sparkling Shiraz is the one to pop.