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Indulge in the ultimate in Sparkling Shiraz. A wonderful example of how the winemakers craft enhances the very best selected parcels of shiraz t oproduce an iconic Australian style.

All the sweet, ripe velvety richness that you should want in a Sparkling Shiraz, with a long, luxurious finish. Be warned though, one sip and this wine could have you sneaking off to a quiet corner and blissfully forgetting about everything else.

Deep garnet with blackberry, blood plum and cassis aromas. Notes of chocolate, mint, ripe berries and star anise overlay a creamy mid palate mousse from the 18 months on lees. Deftly balanced, fine velvety tannins add structured length and persistence to the finish.

Harvested before any of our other reds specifically for sparkling, it is picked in the cool of the early mornings, and fermented on skins in small open and tank fermenters over a period of seven to ten days. R2323, AWRI 350 and EC1118 yeasts are used to ferment the various parcels of fruit. Tannin extraction was minimised and the ferment allowed to reach up to 30°C to create vibrant fruit extraction. Malolactic fermentation took place in barrel.

The wines selected for this cuvée were aged in old French and Hungarian oak hogsheads for between six and forty months and include small amounts of previous vintage wine. Created by the méthode traditionelle, the wine was fermented in bottle and aged on lees for 18 months. After disgorging it is then cellared for a further 12 months prior to release. Only made every few years, it shows the obvious benefit of those extra years in bottle – complex and creamy with plenty of flavour and richness while retaining the hallmark elegance of Mount Avoca’s reds.