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Celebratory Sparkling Wine

Announcement posted by Wingara Wine Group 28 Sep 2015

New releases in time for Melbourne Cup Carnival

MEDIA RELEASE

Celebratory Bubbles.  October 2015.

The Wingara Wine Group is pleased to share three new release sparkling wines in the lead up to the 2015 Melbourne Cup Carnival and Christmas season.

Owned by the world’s largest producer of traditional method sparkling wines, Freixenet Spain, Wingara distributes a diverse range of sparkling wine styles across various price points.   The three wines in this showcase are made by our Australian winemakers, Wayne Stehbens and Frank Newman – as well as Spanish winemaker Gabriel Suberviola.   All are currently available Australia wide in selected retail stores.

Azahara Sparkling Chardonnay Pinot Noir NV.    RRP $15.

The name Azahara is a tribute to our Spanish ties and loosely translates to “orange blossom” signifying the location of the vines amongst our orange groves in the Murray Darling area of Victoria.

This wine is a blend of 88% Chardonnay and 12% Pinot Noir base wine, made in a modified solera system which began with the 2004 vintage. Since then, each release consists of approximately half from the current vintage and half from preceding vintages all the way back to 2004. 

The wine is made using the Charmat process without dosage. Residual sugar sits at 8 g/l and alcohol at 12%.

Katnook Founder’s Block Sparkling Shiraz 2013.  RRP $23

Perfect served chilled with Christmas fare, Sparkling Shiraz has been made at Katnook since the mid 2000s.

Shiraz thrived in the warm, dry 2013 Coonawarra vintage in which colour and flavours were intense.  The base  wine  was matured in new and two year old French and American oak for 12 months, before undergoing the Charmat process.

Residual sugar is 7.9 g/l while alcohol is 12.5%.

Segura Viudas Grand Cuvee Reserva 2011.  RRP $25

Hailing from Torrelavit in the Penedes region, just outside Barcelona this wine recently won Best Cava Blend at the recent 2015Champagne and Sparkling Wines World Championships, chaired by Tom Stevenson MW in London, UK.

Here is a blend of traditional Spanish varieties – 85% Macabeo and Parellada (imparting much of the fruit flavours) with 15% traditional French varieties Chardonnay and Pinot Noir (which impart acid balance). 

As with all Cava, this wine was made using the Methode Traditionelle.  It aged on lees for 15 months, with dosage of 6 g/l and alcohol of 12%.