The Seppelt Original Sparkling Shiraz is vibrant medium red with garnet hue. Aromas of mulberry and blue fruits with exotic spices and a lifted floral nose.
Fine and lean sparkling bead combined with bright, juicy red fruits, dark chocolate notes and a savoury and spicy finish.
Reviews
"An NV release of Seppelt Original Sparkling Shiraz. Not sure what’s going on here. “Fruit is sourced from vineyards located in Victoria”, which has been the general way with Seppelt Original for a while.
This is an exuberant release. The fruit leaps out at you. Raspberries, plums, cloves and modest spice. If you don’t like fruit sweetness, look away. It’s ripe and fluid and ever-so-delicious to drink, if you’re of a certain mood."
88 Points - Campbell Mattinson, The Wine Front, September 2018, Drink: 2018 - 2022
Seppelt is famous for being a pioneer of Australia’s unique sparkling Shiraz wine style and has more experience making it than any other producer in the world. This over a century long tradition began in the 1890s at Seppelt Great Western under the leadership of Hans Irvine who produced our first Sparkling Burgundy (as it was known then) in 1893.
Sparkling Shiraz is a wine of glorious complexity and timeless age worthiness. The rich and sumptuous style explodes on the palate with generous plum and savoury spice flavours and indulgent chocolate and earthy characters.
Seppelt Original Sparkling Shiraz is a classic wine driven by vibrant berry fruit and subtle savoury characters.
During 160 years of winemaking, Seppelt has built a reputation of innovation and unswerving dedication to quality. The Seppelt philosophy involves harnessing the strengths of each viticultural region to create varietally and regionally expressive wines of great character.
Seppelt has had more experience with this unique Australian wine style than any other winemaker. Although there are no precise records, it appears the winery was experimenting with sparkling red wines as far back as the 1890s.
A dry winter was followed by dry, cool spring conditions, resulting in lower than average yields. Summer was typically average with a hot spell in January then generally fine conditions, resulting in delicately structured wines.
Vinified on skins in a combination of static and open-top fermenters followed by maturation in 70% stainless steel and 30% seasoned French oak for 12 months. Winery Notes
