Rich berry-fruit with a touch of spice - something you wouldn't expect from a fizz.
Dark in colour this sparkler will definitely surprise - especially if you serve with good dark chocolates at the end of a meal.
South Eastern Australia
Drink now + 2 years
Decanter World Wine Awards 2010
The South Eastern Australia
region of Australia
The term South Eastern Australia covers a vast area of land and pretty well covers anything that isn’t Western Australia. This means any generic wine from the states of South Australia, Victoria, New South Wales and Tasmania, can be labelled as such.
Generally speaking, the region benefits from a Mediterranean climate and indeed, even has the same latitudes as many a European winemaking region.
Certainly one of France’s oldest grape varietals (where it is known as Syrah), with many believing it has been grown here since Roman times. It is responsible for some of the greatest reds in Northern Rhône, with plantings being increased in the south of France to improve blends. Whilst having not travelled the New World as much as Cabernet Sauvignon, it has proven very successful in Australia, Argentina and California.
Typically Syrah/Shiraz is very deep in colour and has blackberry fruit flavours. In cooler climates the tannin levels can be very high and the blackberry fruit can be accompanied by notes of black pepper and sometimes mint. Hot climate Syrah/Shiraz is more full bodied, with soft tannins and earthy, leathery flavours with spice notes that are more like liquorice and anise. Like Cabernet Sauvignon, Syrah/Shiraz can age very well.
Salads & Vegetables
Good with roasted root vegetables and caramelised onion tart.
Fish & Seafood
A flavourful white fish such as seabass would be lovely with this wine as would a meatier fish like turbot.
Pasta & Other Sauces
Cream based and buttery sauces work well here.
An all-rounder, this wine goes well with most meats. Be sure to barbecue or grill meats like beef, lamb and pork. It will also go with duck, goose and turkey and is very good with fois gras.
Herbs & Spices
Would work well with tarragon, cumin and mustard seeds as this wine can take big flavours.
Good match with Chinese, Thai and Indonesian cuisine.
Match this wine to goat's cheese, Camembert, Gruyère and fromage triple-crème and you're in for a treat.