We’re not sure it can get more Aussie than Sparkling Shiraz. It’s our signature grape, just add bubbles!
Well, of course there’s more to it than that. Sparkling Shiraz starts its life as a typical still Shiraz, and then it either goes through its second fermentation in the bottle (traditional method) or in a steel tank (tank method).
And while we can’t lay claim to inventing it (more on that below) we have certainly made it our own. It’s by far the drink of choice for many of our Aussie winemakers, and adding a bottle of this to any occasion will turn heads and spark conversation.
Sparkling shiraz, originally named Sparkling Burgundy, was first created in 1881 by the Victorian Champagne Company (pioneered by a Melbourne doctor and parliamentarian) in collaboration with a French winemaker. Spoiler alert: it didn’t do very well.
Some time after Sparkling Burgundy was created, another Frenchman, Edmund Mazure, began winemaking in Australia. He was interested in producing sparkling red varieties, and worked in South Australia on a Shiraz vineyard.
Like its still counterpart, Aussie Sparkling Shiraz is exuberant, showcasing plenty of dark red fruit character and spices. Most are off-dry, meaning they are a little sweet - just sweet enough so you don't feel the astringency from the tannins on the finish.
Sparkling Shiraz was simply made to accompany our national cuisine - anything off the barbie!