MAJELLA, RED SPARKLING SHIRAZ, COONAWARRA, AUSTRALIA, 2017
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Brian ‘Prof’ Lynn, the effusive, yet self-deprecating voice of Majella Estate, would never brag about his accolades but it’s clear he has a lot to be proud of.
With some fantastic grapes, one of Australia’s best winemakers and a state of the art winery, Majella craft some of the finest wines in the country on one of the most revered strips of dirt in the wine world. Winemaker, Bruce Gregory, who made the very first wine for Majella and has made each one ever since. This flagship wine is a masterpiece which, along with the Majella Cabernet Sauvignon, has entered Langton’s Classification of Australia’s Best Wines. They also make an excellent breakfast wine; The Majella Sparkling Shiraz.
Coonawarra lies only 60 miles inland, exposed to a maritime climate, with dry and moderately cool summers. Persistent cloud cover generally moderates the ripening period temperatures. The 'Terra Rossa' of Coonawarra is Australia's most famous soil, renowned for its affinity with Cabernet Sauvignon wines.
Primary fermentation was in 10 tonne stainless steel static fermenter's pumped over twice daily and finished in hogsheads. Secondary fermentation done in bottle on "lees" for almost 12 months. The wine is then disgorged and a small amount of "liqueur" (sweetener) is added. In the true Aussie tradition they use some really fantastic vintage port.
Time: 6 months
Type: Second use French oak hogshead
% wine oaked: 100
% new oak: None
One of Australia's best sparkling red wines. Full flavoured with a subtle balance of fruit and vanilla wood, hints of spice cinnamon and pepper with a presence of yeasty bread characteristics with soft acid balance to finish the palate.
It’s a great wine for any occasion, and goes well with most food styles particularly game, spicy foods and cured meats.
Grapes: Shiraz 100%
Suitable for Vegans: Yes