100% Shiraz grown on old, low-yielding vines in premium vineyards in the Moppa and Light Pass districts of the Barossa Valley, South Australia.
Fruit was fermented on their skins for a week to 10 days, pressed, clarified and then matured for 12 months in French oak hogsheads. The base wine was then bottle-fermented and aged on its lees for 2 years.
Beautifully deep in colour with a persistent fine bead. The bouquet shows hints of satsuma, plum and black cherry leading to an explosion of dark exotic fruits on the palate. A very special sparkling red for times of celebration.
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