Username or Email Address
Lost your password? Reset Here
NV THE BEND SPARKLING SHIRAZ
The nose offers an array of dark berry fruit aromas, from ripe plums, blackberries and blackcurrants through to sweet blueberries. Sweet berry fruit along with spice notes of liquorice and cinnamon echo through the rich palate. The bubbles from the prise de mousse add softness and weight to the middle palate with fine chalky tannins contributing structure and length. A balanced dosage complements the palate and leads to a bright, persistent and savoury finish.
Dedicated Estate fruit and select growers in the premium Central Victoria region supplied shiraz that provides structure and fine tannins to the final blend. Vineyards are planted to varying densities depending on the soil type, and are trained to the standard vertical shoot positioning trellis to optimise flavour and tannin development.
WINEMAKER COMMENTS Shiraz fruit was picked between at 13.0 – 14.0° baumé. Individual parcels were crushed and fermented separately to preserve their unique characteristics. The grapes were gently punched down by hand up to three times a day, to extract the colour from the skins. Once initial fermentation was complete the wine was racked to stainless steel tanks to undergo malolactic fermentation before being stored in seasoned oak barrels in order to ensure the retention of the fresh varietal flavours and a soft, smooth tannin structure. Being a non-vintage (NV) sparkling allows us the opportunity to blend wines of various ages. The final blend was composed of several individual red wines from one, two and three year old Shiraz wines along with small portions of red wine up to 10 years old. The careful selection and blending of these base wines results in a wine having greater complexity, structure and texture. After completion of secondary fermentation the wine then received a small addition of expedition dosage liquor to provide the final touch.
Sourcing By (Region)