Winemaker’s Notes:
The SB17 is the 17th Cuvee of the non-vintage Sparkling Shiraz made by Peter Rumball. Primary fermentation was in Coonawarra, and after secondary fermentation the wine is left to mature on the yeast lees. Then, using the traditional Champenoise method, the bottles are hand-disgorged with a specially prepared liqueur. Primary fermentation was 20 days and secondary 35 days.
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