McLaren Vale III Associates Sparkling Shiraz NV
- Rich, complex
- McLaren Vale
This is a great contender for everybody’s favourite sparkling shiraz. It’s intensely flavoured, bubbly and fun. The palate’s all about ripe, juicy berries and vanilla chocolate. There’s no skimping on quality, just cause it’s fizzy. The grapes for this are actually the same that go into their Squid Ink Reserve shiraz, that’s still as a dead stone. The wine matures in seasoned French and American oak for that delightful hint of toastiness that comes through just on the back palate. It’s a serious wine, made carefully and thoughtfully. Doesn’t make it any less of a delight, though!
International Wine Challenge
“Violet hue; bitter chocolate and blackberry aromas, clean, bright black cherry fruit and crisp. Wonderful vibrant black forest gateaux flavours, with the tang of raspberry vinegar. Bright, lightly defined finish. Sheer class.”
Full price $65.00 from the winery on 10 May 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
The Sparkling Shiraz was made as a non vintage in order to maintain a consistent style. This rich smooth, luscious Sparkling Shiraz was bottled from the same grapes as our acclaimed Squid Ink Reserve Shiraz. Intense fruit and rich concentrated flavours creating firm tannins with some subtle oak. It has a complex nose like the Reserve Shiraz with highlights of ripe berry, spice and hints of vanilla and chocolate. A very intense sparkling typical of the McLaren Vale Shiraz, but uniquely Australian.
Our Squid Ink vineyard is the epitome of what defines one of the greatest vineyards in Australia where the famous Black Bay of Biscay Clay soil ensures fantastic fruit. Referred to by some local friends as ‘Mayfair’ the use of sustainable viticulture and having true respect for the value of our vineyards and the fruit they create.
In the winery the Squid Ink Shiraz fruit is treated with utmost respect, ensuring quality from start to finish. Fermented slowly for gentle extraction of colour, flavour and tannin, the wine is monitored closely. The wine resides in seasoned American and French oak barrels until bottling.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chargrilled vegetable pizza
- 1 large eggplant, sliced
- 4 medium zucchini, sliced
- 12 button mushrooms, sliced
- 1 red capsicum, quartered
- 4 80g wholemeal pita breads
- 1/2 cup tomato pizza sauce
- 1 cup Bulla Original Cottage Cheese
- Basil leaves, to serve
- Char-grill eggplant, zucchini, mushroom and capsicum on a non-stick grill or BBQ until tender. Remove skin from blackened red capsicum and cut into strips.
- Spread the pita breads with tomato sauce and top with vegetables. Dollop evenly with Bulla Original Cottage Cheese.
- Bake at 200°C for 10-15 minutes or until base is crisp and the cheese has browned. Serve topped with basil leaves.