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Like an uncut diamond, the Chardonnay grape lends its sparkle to the Ruinart wines. In the constant pursuit of perfection, the Ruinart House excels in the art of handling this very special grape variety. Ruinart»
One of the earliest commercial winemaking operations ever established in Victoria. Heathcote Winery can also boast some of the oldest Australian plantings of Viognier. Heathcote Winery»
Brookland Valley Estate made a conspiuous impression through their stirling efforts at Cabernet Merlot when they claimed several significant trophies, including the hotly contested Qantas Best Wine of Show. Expressing fully the generous palate structure and aromatic richness of the stylish Margaret River Cab Merlot accord, beautifully perfumed, bramble flavoured wine, brimming with the quality and elegance which has earned Brookland Valley Estate a five star reputation. Brookland Valley»
Bridgeland is one of the most picturesque properties in Margaret River. Originally prime farmland, it boasts one of the largest dams in the region, approximately a kilometre in length and covering eighteen hectares. Streicker»
From two blocks of superior vines grown to the McLaren Flat estate, hand planted by the Scarpantoni brothers in the early 1970s. Brothers Block claimed Australia's most illustrious award, the highly coveted Jimmy Watson trophy in 2007. Scarpantoni»
Stella Bella have won resounding critical acclaim and a reputation for producing artisanly crafted Margaret River wines of great expression, personality and quality. Stella Bella have established an almost peerless reputation after receiving numerous accolades at significant competitions, including coveted Gold and Mission Hill Trophy at the London International, the only southern hemisphere Chardonnay to win such a prestigious award.. Stella Bella»
The enthusiastic maritime climes of Martinborough are heaven sent for a style and quality of Sauvignon Blanc to rival the world's finest. Mother nature sets the stage, but ultimately it is the thoughtful viticultural practices of the Palliser Estate team, which ensures a harvest of ripe and intensely flavoured Sauvignon Blanc at every vintage. Palliser Estate»
A consistent wine show performer, previous vintages have claimed conspicuous gold medals at Mundus Vini Germany, Sydney International Wine Competition and Royal Sydney, silver at the prestigious Qantas and Decanter World Wine Awards. Vintage 2009 claimed Blue Gold Medal & Top 1OO Sydney International, Gold Qantas Wine Show WA, Silver Mundus Vini International Wine Show & Sydney Royal. Watershed»
A flagship Margaret River Cabernet Sauvignon which claims distinguished national and international accolades with every vintage. The Watershed label was designed by Roland Butcher and incorporates a purple room with a four paned window on the wall. Watershed»
John Glaetzer is the winemaker behind Australia's most legendary sequence of Jimmy Watson Trophy winning vintages. Langhorne Creek is a place of spectacular editions Cabernet Sauvignon, powerfully structured, beautifully aromatic wines of edifying regional eloquence, gorgeous dark fruit flavours and lusciously gummy tannins. Gipsie Jack»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Houghton»
Scotsdale was acquired by Howard Park as a pastoral property, specifically chosen and planted to make a single vineyard wine. Shiraz is harvested according to flavour with little regard for analytical data. Howard Park»
Rumball
Rumball Coonawarra SB19 Sparkling Shiraz $19.99 / $239.00 12
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Available by the dozen
Shiraz by Rumball of Coonawarra. A soft, smooth, creamily textured wine with roundness and depth, chewy, mouth filling tannins and spiced cocoa oak before a long fruit filled finish. Peter Rumball is an Australian Methode traditionelle specialist who led the 1980s renaissance into sparkling red. SB19 is the Rumball house style of non vintage, strictly Coonawarra Shiraz. A splendid complement to fully flavoured foods, roast duck and chestnut or confit of kangaroo, exquisite alongside strong cheeses such as parmesan or ultra ripe stilton.
FromRumball
VarietalShiraz
RegionCoonawarra / South Australia
EachDozen
19.99 239.00

Rumball

http://www.rumball.com.au/ - Rumball - Tasting Notes On Australian & New Zealand wines
Peter Rumball is an Australian specialist Méthode Champenoise Sparkling Winemaker who led the 1980's renaissance of sparkling red wines

His style has made him famous in Australia. Peter Rumball loves this style so much, Sparkling Red wine is now the majority of sparkling wine that he produces. The wine is heavy in varietal character. Shiraz and Merlot are used. Big, full basewines are made from these grapes, they have great depth of colour and fruit character, exclusive of high alcohol.

http://www.rumball.com.au/ - Rumball - Tasting Notes On Australian & New Zealand wines

The resultant sparkling wine has a very full palate. The palate is a sumation of fruit, tannin, sweetness and bubbles. Great emphasis is placed on these four characters of the wine, and to this end the interaction between the disgorged wine and the expedition liqueur is of great importance. A special formula expedition liqueur is added at the disgorging stage.

The wine will age and improve in the bottle for another three years, although the wine palate is set up for maximum balance at the time of purchase and therefore would be slightly out of balance at greater than three years bottle age. A Vintage Sparkling Shiraz is made in good years but is not yet released. The Vintage wine is designed for a long life and therefore is made with the best Coonawarra Shiraz basewines from most years.

Rumball is made from base wines sourced from Coonawarra in the south of South Australia

Expert contracted growers grow all grapes. All vineyards that are on high, double wire trellises. The winter seasons are cold and wet; spring and summers are cool. The grapes are generally picked in late April each year, almost into the southern hemishere autumn (fall). All of the vineyards are machine harvested at night to protect the delicate nature of the berries. The grapes are allowed to reach normal maturity levels. Harvest begins generally in the 3rd week of April, well into the Autumn season in Australia.

http://www.rumball.com.au/ - Rumball - Tasting Notes On Australian & New Zealand wines

The basewines are made as a normal dry red: crushing, destemming, fermentation on skins to approximately 4.0 Be, with the pressings added back to the free run juice. There is no extended maceration or lengthy fermentations. The acid and tannin levels may be adjusted depending on vintage. The wine is encouraged to undertake malolactic fermentation in the tank. After malolactic fermentation completion, SO2 is added to 50 ppm total. The wines are earth filtered, then transported to Adelaide for blending to develop the cuvee. Cross blending usually occurs to maintain the non-vintage Sparkling Red. Vintage Sparkling Red is from one vintage only.

Pure yeast is used exclusively to establish an active yeast culture. Inoculation occurs at a rate of 4.0 x 10 x 6 cells/mL. The wine is brought to approximately 15°C at inoculation. At this point the acid is generally adjusted to 6.50 g/L. tannin adjusted, and finings added. After additions, the basewine is filled into heavy weight bottles for secondary fermentation. Fermentation is completed after approx three weeks.

Rumball spends a minimum nine months on yeast lees prior to disgorging

Time on lees depends on the final product. The Peter Rumball SB Sparkling Shiraz wine is a non-vintage wine and spends less time on lees than the Vintage Sparkling Shiraz. A specially prepared liqueur is added at disgorgement to give a final sweetness level of approximately 25g/L. The wine is then bottled aged for one month prior to labelling and dispatch.

As only the best quality grapes are used, the Sparkling Shiraz is promoted to go with food: generally at dinner with friends, or for specific occasions such as Christmas or Thanksgiving. As Sparkling Shiraz is a big style, the wine is promoted in association with game meats such as turkey, duck, kangaroo or goat. etc or strong cheeses (Stilton, blue vein, Gorgonzola).

http://www.rumball.com.au/ - Rumball - Tasting Notes On Australian & New Zealand wines

Sparkling Shiraz has a great future for the world. The style is uniquely Australian and is extremely appealing to all ages of people. The full-bodied style is very popular and this is achieved by using the traditional variety, Shiraz. The Australian image and style of Sparkling Shiraz can rightly take its place on the world market. This has been achieved because the wine style is truly named as Australian. The ability to export Sparkling Shiraz to world markets has been based on the Australian image of the product. Education of export consumers to the style will continue.

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