Sparkling Shiraz SB17

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.

Color: Deep Red.
Nose: Shiraz fruit comes into the palate supported by Expedition Liqueur.
Palate: Great balance to fruit, acid, sweetness and tannin gives a beautiful tasting wine.

Technical Information:
Winemaker: Peter Rumball
Varietal: 100% Shiraz
Appellation: Coonawarra, South Australia
Alcohol: 12.5%
Method: Methode Champenoise
Malolactic Fermentation: 100%
Cellaring: 3 months French / American Oak

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Magaret River

Rumball Sparkling wines are produced from Shiraz grown in Coonawarra, one of South Australia’s premium grape growing regions. The wines are fermented in, and stay in, the same bottle throughout the winemaking process: Methode Champenoise. This labor intensive process results in a creamy, well-balanced palate with rich varietal flavor, and heady mousse. Sparkling red wines were traditionally enjoyed in Australia on Christmas Day with hot or cold roast turkey. Today they are being discovered internationally, with new faithful Sparkling Red drinkers joining the fold very day.