We seek to make a sophisticated, elegant sparkling red that really shows off the quality of our vineyard. The Malbec fruit was hand picked at 12.5 Baumé and fermented in open tanks. The wine was matured in a mixture of one and two year old French oak barriques for 12 months before tirage. After bottle fermentation the wine was then left to rest on its’ lees for almost 24 months. The generous maturation time on yeast lees has given this wine a greater level of complexity and texture. The wine is quite dry relative to the market (10 g/L residual sugar) in an attempt to highlight the quality of our fruit and to emphasise the effects of the extended maturation time. We are only disgorging 150 cases at a time, and trying to stagger the release of the remainder of the wine as much as demand will allow.

“Earth and berry notes with leather and floral characters. Good length, firmer finish than most.”

88 POINTS

Ken Gargett, The Courier Mail QWeekend, August 04-05, 2007

“Here’s a fruity confection of a bubbly from Wandin Valley winemaker Matt Burton. It is a vivid purple in the glass and has medium bubbles. It has scents of anise and juniper and brings sweet cranberry flavour to the front of the palate. Bramble jelly and spearmint characters chime in on the middle palate and earthy tannins show at the finish. Try it with grilled chorizo sausages, honey soy chicken kebabs or aged cheddar, apricots, almonds and crackers.”

3 ½ STAR RATING

John Lewis, Newcastle Herald Good Taste, 2007