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Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»
Don Lewis spent thirty five years crafting the nation's most memorable vintages while at Mitchelton. Nowadays he travels to Spain each year where he makes wine for Merum Priorati, returning to Australia just in time for vintage. Tar Roses»
Mission Estate's Greenmeadows was planted to vine in 1910, there's relatively little difference between day and night temperatures, perfect conditions for ripening an elite parcel of Hawke's Bay's most exceptional Chardonnay. Hand picked bunches off a single block of Mendoza and Clone 15, are lightly pressed and barrel fermented in a selection of new and seasoned French oak, followed by ten months of age on sedimentery yeast lees. Mission Estate»
The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true Méthode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crème and frais de bois. Bird In Hand»
The Maxwell family's Meads have been acclaimed by leading wine critics and industry press for many decades. Starting with a base of Spiced Mead, a secret herb and spice infusion is introduced and the ferments are fortified. Maxwell»
Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna»
Gold Medal Winner at the highly prestigious London International Wine Challenge! The taste is very sweet, smooth, pronounced and delicous, just like dried raisins or rich tawny grape juice. Serve at cool room temperature with fine desserts, pastries and cake, pour liberally over the best quality ice creams. Lustau»
Sourced from Neil Steven's Glenoak property at Pokolbin, a scenically undulating site that's planted to a combination of light sand and red clay soils, widely regarded as one of the finest white wine vineyards in Hunter Valley. The oldest block was established circa 1911, the youngest plantings date back to 1965. Tyrrells»
Campbell's Topaque is the most wickedly intense, lusciously rich elixer, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»
Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under £10 and identified as a Decanter favourite. Villa Maria»
Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate»
The Fowles family have been at the centre of Victoria's commerce and development since early settlement. Founders of Bendigo Bank and Fowles Auction Group, they also established the first Victorian winery ever to win Great Australian Shiraz Challenge. Fowles»
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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