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James Stanley Malpas, born of Willunga, served with the 27th Infantry Battalion AIF during World War I in Gallipoli and France, decorated with the distinguished Military Cross, he returned to McLaren Vale and cleared the land known as Fox Creek. Three quarters old vine Shiraz, a fifth of Cabernet and soupçon of Franc, JSM makes a wine of complexity, substance and panache, it's all luscious fruit, framed by long textural Cabernet tannins, fully integrated and balanced by the patience of nineteen months in the pick of well seasoned oak. Fox Creek»
The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. Bird In Hand»
Adelaide Hills make mighty Merlot, the cooler temperatures, elevated aspects and sheltered mesoclimes are Shangri La for the exceptional ripening and outstanding tannin development worthy of the finest Medoc. Hand picked throughout the fogswept hours of early morning, the worthiest hand picked bunches are treated to a week of ferment before a course of fourteen months in a selection of artisanaly coopered French oak barriques. Bird In Hand»
Amherst is a town rich with colourful history and local folklore, site of the first official gold find in 1851, it launched a mining rush which expanded throughout central Victoria. The district's history with viticulture is also long and auspicious. Amherst»
Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. Bleasdale»
The Hugo family property was a mixed farming enterprise, dairy and sheep stud, almonds and tomato, not to mention a paddock or two of grapevine for personal consumption. The first commercial vintage of Shiraz was in 1979 but a Reserve quality Shiraz was not considered for another twenty years. Hugo»
Willow Creek has quickly gained a reputation as one of the leading Mornington wineries, producing ultra fine Pinot Noir. From the first multiple trophy winning 1994 edition it was clear that Willow Creek was an exceptional site yielding superlative fruit. Willow Creek»
Excellent Langtons Classification. Winner of Australia's most coveted award, the Jimmy Watson Memorial Trophy for vintage 1992, Elderton are one of the nation's great icon winemakers. Elderton»
The higher altitudes and slower ripening climes of King Valley are a blessing to wine growers. Some of the more fortuitous sites boast soils and aspects which are nothing short of idyllic, yielding harvests of vibrant Cabernet Sauvignon. Gracebrook»
Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming gold at the prestigious London International. Fruit is grown to some of the most elevated vineyards around Mount Barker and the Porongurups, nourished by a continental pattern of warm days and cold nights, which translate into vibrant fruit exhibiting zest and super fine citric minerality. Howard Park»
From fruit grown exclusively to the prestigious Blewitt Springs Vineyard, previously the source of Shiraz grapes for several icon wines. Located at an altitude of 300 feet, Blewitt Springs is a small site enjoying cooler climes and longer ripening period than the nearby mesoclimes of Willunga and McLaren Vale. Cape Barren»
St Andrew is the flagship of ultra premium editions by Taylor, a benchmark Clare Valley effort, vinified from Shiraz grown to a distinguished old site. It represents the very best from the Taylor family estate and continues the St Andrews legacy of transcendent, first growth Australian wine, a tradition which dates back to the inaugural vintage of 1892. Taylors»
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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