This festive Australian red is a "methode traditionalle" sparkling produced with the hybrid variety Chambourcin, known for its high natural acidity and concentrated red fruit flavors. The dry base wine is an assemblage of recent Chambourcin vintages blended with bottled reserve wines dating back to 1996. This base wine undergoes secondary fermentation in the bottle, followed by dosage with d’Arenberg’s Vintage Fortified Shiraz. The nose shows licorice and spiced plum pudding with sweet mulberries and raspberries, opening up into maraschino cherry, prune juice and boysenberry. An abundance of red fruit flavors are apparent on the dry palate, mixed with dried herb notes, edges of tarry tannins, mineral-like acidity and a fine, persistent bead.
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94 pts- Halliday Wine Companion : “I remember this wine as a nascent wine lover, the traditional chambourcin being joined by the more robust and Mediterranean-inclined graciano these days. No lack of punch, nor froth. Delicious in a carnal sort of way: rhubarb, amaro bitters, ground pepper, dill and sour black cherry, all succulent and savoury as a wonderful meld of poise and mindless joy. Mouthfilling and mercifully, perceivably dry.”
95 pts - Queensland Times : “Looking for something to start off the meal with a spark? Try this flavorsome sparkling red. The name reflects the slight mint flavor that underlines the red fruits. Loved it.”
