Sparkling Shiraz: Australia’s Effervescent Red Delight

WORDS: Peter Panousis – Wine Consultant, Wine Writer, Educator and Fine Wine Specialist PHOTOGRAPHY Pexels & Supplied

Australia’s uniquely effervescent red that turns every pour into a celebration

Sparkling Shiraz is a captivating wine that effortlessly balances the richness of red fruit with the effervescent joy of sparkling bubbles. Originating from Australia, this unique varietal has gained a passionate following for its ability to both refresh and delight the palate. With its deep crimson hue and vibrant flavours of blackberry, plum and a hint of spice, Sparkling Shiraz is not just a beverage; it’s an experience. Whether enjoyed during celebratory moments or paired with unexpected dishes, this wine challenges traditional norms and has earned its place in the spotlight. As we delve into the world of Sparkling Shiraz, we’ll uncover its intriguing history, how to savour it best and why it deserves a spot on your table. For mine, it weakens me and I simply cannot resist its charms. It is my kryptonite!

What is Sparkling Shiraz?

Very simply put, Sparkling Shiraz can be made like Champagne, but with the base wine consisting of Shiraz rather than Chardonnay, Pinot Noir or other varietals. Sparkling Shiraz is uniquely Australian with no other counterpart in the world; although I read recently – and no surprise really – that the French are set to copy the style, or have done already. Originally called Sparkling Burgundy, Sparkling Shiraz first made an appearance in 1881 with the help of both an Australian doctor named Louis Lawrence Smith and a Frenchman called Auguste D’Argent, who had a background in making Champagne.

By 1894 the style was popularised when the Seppelts winery, located in the western part of Victoria, took production to the next level, making commercial quantities and award-winning Sparkling Shiraz to boot. Still to this day Seppelts winery makes some of Australia’s best Sparkling Shiraz. Their innovation has since evolved, leading to a product that celebrates both the warmth of Australian sunshine and the artistry of winemaking.

As this sparkling wine continues to gain popularity both here in Australia and internationally, it serves as a delightful ambassador of innovation in winemaking, challenging preconceived notions about red wines. With its vibrant character and celebratory spirit, Sparkling Shiraz is not just a drink; it’s an expression of joy, community and the beautiful ties that wine can forge. Whether you’re celebrating a special occasion or simply seeking to elevate your everyday moments, Sparkling Shiraz is sure to deliver an unforgettable experience.

How is it made!

To start, a base wine of Shiraz is made and may receive up to 12 months or longer maturation period in oak. The next step involves creating the bubbles. This can be done by either the Charmat method, which involves creating the bubbles in a stainless-steel tank and uses forced carbonation. The Charmat method is quick and economical and retains fresh fruit characteristics.

The other method involves the still wine undergoing secondary fermentation (creating the bubbles naturally), then ageing on lees (yeasts and other particles that add flavour and character to the wine) for anywhere from six months to a year or even longer, like a fine Champagne, depending on the producer; then riddling (tilting the bottle neck-down to trap the dead yeasts); then disgorging (once the allotted time is reached, the yeast sediment is removed). After this process the bottle is topped up with more fresh wine and a mixture of wine liqueur (called dosage), and finally the bottle is resealed.

This method of production produces wine that is complex and layered, with loads of toasty, developed characters – note the similarities to making Champagne: a time-consuming and expensive process, but all class to be sure. Furthermore, it should be noted that Shiraz can be substituted with any other red grape varieties such as Merlot, Pinot Noir, Cabernet, Malbec or Chambourcin, but it will not be called Sparkling Shiraz if the wine is not mainly Shiraz (85%); rather it will be called a Sparkling Red. Both wines may be sampled before bottling for the purpose of adjusting the wine if needed – acidity levels, alcohol strength, flavour, etc. Finally, the wine is bottled, labelled and sealed, usually with a cork or crown seal.

What to expect?

Shiraz is the classic Australian variety and no wonder, as it was one of the first varieties, arriving with James Busby’s collection of cuttings in 1831. Consequently, Australia has some of the oldest Shiraz-producing vineyards in the world, with many dating back to the 1840s. Shiraz works in this country and it’s found all over the place, including in the cool-climate region of Tasmania. The variety is dark-skinned and possibly one of the oldest grape varieties in the world. Shiraz is rich, powerful and full-bodied, with aromas of blackberry, plum, violet, coffee, mocha, chocolate and peppercorn. On the palate, the tannins are medium to strong and pronounced, while acidity is medium. Of course, there will be regional and winemaking variations, but you get the picture: Shiraz is not for the faint-hearted.

In the glass, Sparkling Shiraz is frothy, expressive, with a lively mousse, and usually purple to ruby red in colour, or with a brick-brown tinge for older styles. On the palate, Sparkling Shiraz is smooth, silky, luscious, savoury yet fruity-sweet, with many having up to 30 grams per litre of residual sugar. No wonder I’m hooked, especially when one stops to consider that Brut Champagne contains around 9–12 grams of residual sugar. The style tends to be sweet, but this level of residual sweetness is usually balanced out with crisp acidity and freshness. Best served chilled! The wine is totally gluggable!

When to drink

Sparkling Shiraz works well at Christmas lunch or dinner! Think roast turkey, duck, pork or any roasted meats really. However, the wine has a particular place at summer BBQs, working well with charred meats and warm days! Also try it with pizza, pasta or hamburgers – it’s bloody delicious. And on cold winter nights, crack open a bottle; it will warm the senses and delight the palate.

Don’t forget desserts – it’s yummy with anything chocolate. And do not despair, cheese lovers: the wine works with an assortment of fine creamy and not-so-creamy delights! Sparkling Shiraz also pairs particularly well with Asian food like Chinese – try it, you will love it. Finally, this wonderfully versatile wine partners well with a wide range of foods thanks to its bold flavours and effervescent character.

Here are some great pairing options: grilled meats such as barbecued beef, lamb or pork complement the fruity notes of Sparkling Shiraz; the wine’s acidity cuts through the fat, making each bite and sip harmonious. Sparkling Shiraz can counterbalance the heat of spicy Indian or Mexican dishes. The depth of flavour in robust stews or casseroles – think beef bourguignon or lamb tagine – aligns beautifully with the wine’s bold notes. The bubbles refresh the palate while enjoying the richness of the dish. Sparkling Shiraz pairs wonderfully with a variety of cheeses: aged cheddar, blue or creamy brie. Its effervescence balances the richness of the cheese, creating a delightful tasting experience. The fruity and sweet notes of Sparkling Shiraz also make it an excellent match for chocolate desserts – be it a dark chocolate cake, truffles or even a chocolate mousse.

In short, Sparkling Shiraz can be enjoyed year-round and at any time, whether you’re raising a toast to a milestone or simply treating yourself to an exquisite wine experience. Its charm lies in its ability to adapt, making even ordinary moments feel extraordinary.

What to consider…

Brockenchack Vineyard was established in 2007 and is owned by Trevor and Marilyn Harch. Interestingly, Brockenchack is named after the initials of their four grandchildren: Bronte, Mackenzie, Charli and Jack. The wines are expertly made by Shawn Kalleske (of the historic Barossa grape-growing family) and Joanne Irvine (daughter of the famous James Irvine, the King of Merlot in this country, who sadly passed recently). Fruit for this wine is sourced from elevated blocks around 480 metres in Keyneton, on the eastern side of the Barossa. The wine is deep and dark in colour with notes of blackcurrant, plum, cinnamon and raspberry on both nose and palate. The palate is medium-weight and rich with a luscious, dry, crisp finish. It’s a wine I want more of each time. Surprisingly, it works well with Oysters Kilpatrick as well as baked poultry or hard salty cheese. It has received many awards, including a Silver Medal at the London Wine Competition and 92 points from Bob Campbell of The Real Review.

In the middle price range, around $25, try Peter Rumball’s Sparkling Shiraz. Peter Rumball is one of the great Sparkling Shiraz winemakers of Australia, as he is with sparkling wines in general. He established his company in 1988 and sources fruit from many regions. Look for a bottle with its distinctive red and gold labelling – it looks positively Christmassy. The wine uses base fruit from the cool-climate region of Coonawarra in South Australia and is fermented in the bottle, disgorged by hand. It is rich and flavoursome, with notes of chocolate and mocha, yet surprisingly elegant with a fine bead. The final sweetness level is around 25 grams per litre, so it is not particularly fruity-sweet, showing some savoury notes as well. This wine pairs beautifully with BBQ meats or Chinese-style noodle dishes.

If you think Sparkling Shiraz is a cheap fizzy red, think again. There are many extremely well-made wines around the $70–$100 mark. One that comes to mind is Seppelts Show Sparkling Shiraz – at about $100 retail, it is definitely a special-occasion wine. Seppelts was one of the early pioneers of the style, having first made the elixir in 1893, as mentioned. The Show Reserve is all class and style, using base fruit sourced from Victoria’s Grampians region and receiving around 12 months of oak barrel treatment. The wine is made exactly like Champagne and matured for up to 10 years in the bottle before release, perhaps explaining its hefty price point. Maroon in colour, with cherry and blackberry-jam notes, it is complex, with layers of flavour including chocolate, tobacco leaf, cinnamon and cloves, finishing with fine yet mature tannins. The residual sweetness is around 32 grams per litre – absolutely bloody delicious! Of course, it pairs wonderfully with hearty winter stews, lamb shanks and beef cheeks; for a special treat, have this wine with a decadent chocolate dessert.

Bring on the cold, frothy red of Sparkling Shiraz! Enjoy, and happy – but safe – drinking.

You can catch Peter on Facebook, Twitter and Instagram as @peterpanwine.