Made only in exceptional vintages, the 2008 Seppelt Show Sparkling Shiraz celebrates the long history and tradition of Seppelt Sparkling wines and pays homage to this unique Australian wine style.
Aged in bottle on lees for a minimum of seven years then disgorged at exactly the right maturity, this wine is ready to drink now and will reward with further careful cellaring.
Rich, bright fruit belie its age, displaying blackberry, dark cherry and raspberry compote. Some complex crushed leaves and chocolate flavours reveal sweet spices, and fine, mature tannins provide a distinction and balance that show us it was worth the wait.
A wine for collectors!
|Peak Drinking||Now - 2028|
|96 points||James Halliday|
|96 points||Huon Hooke|
"From the Great Western Vineyard, (Bass and Arrawatta blocks), whole berry fermentation, powdery tannins in the base wine, 7+ years on lees following secondary fermentation. The liqueur d'expedition has provided 21g/l of residual sugar, at the bottom end of the scale. Shiraz shines in this wine."
"Very deep, dark red colour with a tinge of purple remaining. The bouquet is very deep and earthy and mysterious, with notes of ironstone, black licorice and fresh-turned earth. These flavours re-appear in the mouth with dominant blackberry fruit and subtle fungal, earth notes as well as licorice and mixed spices. A twinge of VA (volatile acidity) doesn't concern me. It's full-bodied and powerful, in impeccable condition at 11 years old, with many more in front of it. The tannins and sweetness are perfectly balanced. A glorious wine."
Fragrant blackberry fruit with complex spicy, meaty notes and a hint of cigar box.
Fine and long, the palate shows rich mulberry fruit combined with black olive tapenade and charcuterie finishing with rich, dark chocolatey tannins and delicately balanced sweetness.
Viticulture dates back to the 1850s Victorian gold rush in the cool and dry Grampians. The golden nugget of this stunning terroir is delicate yet intensely flavoured Shiraz with compelling fragrance and spice.
Good winter rainfall was followed by cool, dry spring conditions and excellent fruit set resulting in above-average cops levels. Summer temperatures were moderate until a heat wave in early March where earlier-picked fruit for Sparkling Shiraz was harvested in optimum condition.
Whole berry fermentation in small stainless tanks with gentle handling followed by 14 months maturation in seasoned French oak vat (5000L). Produced by the Methode Traditionelle this wine has had 8 years aging in bottle on lees followed by individual bottle disgorgement.
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.