"Sparkling red wines are a great Australian tradition, dating from the very early "Sparkling Burgundies" of times past. Along with ther wineries Majella has kept this tradition alive with our popular sparkling Shiraz. In 1995 we produced our first Sparkling Shiraz. It was exceptionally well received and sold out very quickly. We repeated the process in each year since and received the same acclaim. We use some of our wonderful young Shiraz, barrel ferment the wine and then age it for about 9 months in American oak. The wine is then sent off to Vinpac International in the Barossa Valley for secondary fermentation in the true "methode champeniose". After about 8 months on "lees", the wine is disgorged and a small amount of "liqueur" (sweetener) is added. In the true Aussie tradition we use some really fantastic vintage port. We drink it with anything and everything - it's great as an aperitif or a digestif, with meat, pasta or cheese, wonderful at Christmas or at any time and great on its own." -Winery

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