Stuart McCloskey "The Majella sparkling Shiraz has a lovely mousse / palate feel and sings loud and proud. The base wine is matured in 2nd and 3rd use French oak hogsheads for 5 months before secondary fermentation. The wine is on “lees” for 12 months and using méthode traditionnelle, the bottles are hand riddled, then disgorged with a small dash of vintage port."
Winemaker "Making sparkling red wine is an Australian tradition and Majella have kept this tradition alive with their popular sparkling Shiraz - a great wine for any occasion. Intensely powerful and rich, the colour is a vibrant deep red with a ruby hue. A creamy raspberry bouquet with a luscious palate displaying sweet berry flavours with hints of plum, nutmeg and gentle tannins."
Zalto Denk-Art Bordeaux Glass
The Zalto Bordeaux glass is recommended for weightier style reds, probably our most widely used glass when tasting in house, this glass is great for many different wines. The large bowl helping aerate and soften tannins whilst accentuating the wine's depth and concentration. The Bordeaux glass is the ideal choice for Cabernet Sauvignon, Shiraz, Zinfandel, Bordeaux or Rhône style blends and many other red wines. Surprisingly, it is also the glass of choice for oaked Chardonnay, the shape of the bowl accentuating the balance of ripe fruits and oak.
Regarded as one of the best producers of premium Australian wine, Majella Wines have won hundreds of awards both in Australia and the rest of the world. Majella is a family-run winery based in the Coonawarra wine region of South Australia where brothers Brian and Tony are sheep farmers as well as incredible wine-makers! Over the years they have built up an inpeccable reputation for their red wines as well as their sparkling Shiraz and more recently one of Coonawarra's finest Rieslings.
Situated in the Limestone Coast zine of South Australia, the Coonawarra wine region is synonymous with Cabernet Sauvignon; so much so that success with other grape varieties is often overlooked. It is relatively new to wine-making - from 1890 to 1945 most of the wine was distilled into brandy - but today the famous terra rossa (or red soils) on which all the early vineyards were planted produce predominantly Cabernet Sauvignon wines, full of plum and blackcurrant fruit.
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