Seppelt is considered one of the pioneers of Australian sparkling wine producing its first vintage in the 1890s under the stewardship of Hans Irvine and Frenchman Charles Pierlot. An enduring dedication to sparkling excellence has been passed down by generations of winemaking greats ensuring the current range of sparkling wines both reflects the best of old traditions and modern innovation.
With the classic sparkling varietals of Chardonnay and Pinot Noir from premium vineyards, Seppelt Salinger NV is a wine of great finesse and balance with a luscious creamy mouthfeel. Rich yet delicate, it has a fine bead and crisp refreshing finish.
|Peak Drinking||Enjoy Now|
|91 points||James Halliday|
|90 points||Tyson Stelzer|
"In 1890, Hans Irvine employed Frenchman Charles Pierlot from Champagne to craft some of Australia’s first méthode traditionnelle wines at Seppelt. 128 years later, all the complexity and refinement of this magnificent heritage is alive and well in this grand old estate, and you can taste and feel it even in its entry cuvée. Layers of complexity wound into its folds transcend its affordable price, packed with all the secondary personality of honey, ginger nut biscuits and mixed spice. A long finish of red apple, fig and strawberry fruit is underlined by softly balanced acidity and well-integrated dosage, completed with a creamy bead. It concludes a touch honeyed and will appreciate a good chill. The best Salinger NV I can recall."
"Almost two-thirds pinot noir from the Adelaide Hills, Tumbarumba, Henty and the Yarra, aged on lees for 2 years'. Quince, citrus and well balanced acidity provide a wine that will have broad appeal for consumption in any context."
"In its heyday, Salinger was considered one of Australia’s finest examples of sparkling wine, leading the way to the lofty recognition the category now enjoys. Blending the Champagne region’s traditional varieties pinot noir, chardonnay and pinot meunier, winemaker Adam Carnaby has created a wine crammed with exceptional bubbles."
Very complex bouquet, toasty and nutty with vibrant citrus notes and creamy brioche aromas.
Opulent flavours drive this deep and complex palate, the powerful nutty components are all drawn together by fine acid structure, this natural balance makes for an extremely refreshing sparkling.
As a Hospitality Manager at Melbourne’s Hilton Hotel, Adam’s affinity for the wine industry became so apparent that he enrolled in a Bachelor of Wine Science degree at Charles Sturt University, graduating in 2003. In 2001 he was appointed Assistant Winemaker at Yering Station in the Yarra Valley where he remained for five years, gaining vintage experience in Burgundy in-between. Then in 2007 he moved to Margaret River to be a Winemaker at Xanadu Wines for a further five years. These days Adam proudly dons two winemaking hats, creating outstanding cool climate wines from across Victoria: in 2011 he commenced as Seppelt Winemaker and in 2016 added the responsibilities of being Winemaker for T’Gallant. He relishes the challenge of being in charge of two great Australian wine producers – Seppelt with its 165 year history and focus on cool climate sparkling, Shiraz, Chardonnay and Riesling from the Grampians, Heathcote and Henty regions; and the more eccentric T’Gallant, pioneers of Pinot Grigio and Gris in Australia based in the Mornington Peninsula.