Sparkling Red

Viticulture

Grown on the Wildberry Farm property in Wilyabrup. Managed using an open and sprawling style of canopy allowing for maximum light penetration which in-turn encourages development of ripe red and black fruit characters.

Winemaking

A small parcel of ripe Shiraz fruit is hand selected for our Sparkling Red material. Fruit is crushed to an open top fermenter and hand plunged daily to extract maximum colour and flavour. Soft and plush tannin extraction is carefully monitored to avoid over extraction of harsh tannin. Once the correct mix of fruit and tannin is achieved the wine is pressed to large format oak for a short period prior to clarification and then a secondary bottle ferment. Following a minimum of nine months on secondary ferment lees the wine is disgorged and corked.

Alc : 12.0%
pH: 3.61
TA: 4.53 g/L

Warning: contents under pressure. Serve chilled. When removing closure hold cork and rotate bottle slowly. Keep cork pointed away from your body and others.