Rutherglen Sparkling Shiraz Durif 2016

The wine features brick red tones framed by soft, persistent bubbles. Aromas of subtle oak, chocolate, dark berries, and hints of spice and cedar. Aged for 4 years in old oak and 2 years on yeast lees, adding complexity. The taste combines rich chocolate, spice, and creamy mousse. Freshness and residual sweetness from recent disgorging balance with chalky tannin and aged flavours, creating a velvety, complex mouthfeel. This unique wine from our Rutherglen Estate is one to savour.

Our Shiraz is grown on the De Bortoli Burgoyne’s and Shelley’s vineyards on the eastern edge of the Rutherglen region. The Durif component is sourced from selected blocks on the Shelley’s vineyard. Both sites have an interesting gravel, clay and alluvial soil mix, resulting in a positive diversity of fruit flavour profiles.

Vintage 2014 was relatively interesting and after frost early in the season, it panned out quite well for both our white and red wines. Spring saw average weather conditions followed by a hot, dry spell during late summer. The early frost decreased our yields but careful management of the vines including timely watering during a particularly hot period in late January, kept the vines stress free and in excellent condition.

Parcels of 2014 Shiraz and Durif were selected for their suitable flavour profiles and tannin structure. Richness of fruit with great balance, and softness of tannins were most desired. The final blend was made and then matured in older oak hogsheads for four years to add a further dimension to the wine. This wine was then tiraged into bottle to undergo its secondary fermentation. Each bottle was then left on yeast lees for two years to help add softness and creaminess and a fine bead. It was then disgorged, freshened up and is ready to be enjoyed. The fineness of the mousse and bead balance the mouthfeel and texture of the wine. The sweetness was added to balance the palate and the consistency of the wine, delivering a wine to be savoured

Each bottle was then left on yeast lees for two years to help add softness and creaminess and a fine bead. It was then disgorged, freshened up and is ready to be enjoyed. The fineness of the mousse and bead balance the mouthfeel and texture of the wine. The sweetness was added to balance the palate and the consistency of the wine, delivering a wine to be savoured.

One to savour for any celebratory occasion.