Surrounded by peppermint gums, the block that was replanted in 1989 to Chambourcin from Shiraz which never grew well on that particular site. When the fruit is picked fully ripe it retains high levels of acidity, an abundance of colour, flavour and tannin – perfect for a sparkling red wine.
The mousse is vibrant purple and persistent, the bead lively; a glass full of fun. The nose is a swirl of spiced plums, dark jubes, cherries and ripe red berries dusted with sweet spice for lift. It’s a heady mix, drawing you back for another whiff of winter berries and layers of licorice and earth. The palate is full and fresh, spicy with a creamy mouthfeel and there is just enough tannin to keep it all in check. The acidity is mineral-laced and linear providing a backbone of freshness. The finish is long, clean and taught. This wine is ready for drinking now and it will also reward extended bottle aging. It works a treat with friends up for a bit of fun or accompanying food with a twist like a red duck curry.