Wild Fox adhere to the strictest principles of organic viticulture, farming in tune with the elements, working alongside the natural environment to achieve pure, chemical free wines. Biodynamic and organic vineyard management means employing ancient pastoral traditions as well as innovative, whollistic systems for healthy, nutrient rich soils from which the cleanest, most pristine grapes can be harvested. Enter Wild Fox Sparkling Shiraz, a generous blackberry flavoured wine with comely effervescence, stimulating bouquets and rich, ripe tannins.

Fashioned from fully ripened harvests of Cabernet Sauvignon and Shiraz, Taylor Ferguson retain access to some of the finest vineyards and can construct a complex and engaging sparkling claret that's more generously flavoured than most. Heirs to one of Australia's oldest, most distinguished winemaking heritages, the Taylor Ferguson team are well positioned to collate an assembly of the finest fruit from an impressive gazette of dedicated growers.

There are few marques, better placed than Taltarni to create the ultimate indulgence in sparkling burgundy. Shiraz is crushed into small open top fermenters for a week of vinification, hand plunged, regularly pumped over and gently pressed into French oak barriques for a term of age. Its fragrant blackcurrant mousse precedes an edifying spice and chocolate palate, muscular Pyrenees tannins and a sheath of dusky oak balance the indulgent sweetness of fruit. A moreish purple wine to match with fruit dressed poultry, cherry duckling or the traditional festive pud.

The House of Seppelt's rarest and most iconic wine, only ever made in great vintages, returns after a hiatus of ten years. Originally formulated by Edmond Mazure in the gay nineties of the 19th Century, Seppelt Sparkling Show Shiraz is the only wine in Australia that's made precisely the same way ever since. An epic and enduring canon of the winemaker's art which has stood the test of time, aged under the historic Seppelt underground drives, to evolve the extraordinary richness which defines the exquisiteness of Great Western Sparkling Shiraz.

Seppelt have had more experience with this uniquely Australian style of wine than anyone else in the world. Although there are no precise records, it appears that Seppelt wre experimenting with sparkling red wines as far back as the 1890s. Seppelt Original is constructed to true Method Traditionelle. An assemblage of intensely flavoured Shiraz wines, barrel matured and aged on yeast lees, creating a complex Cuvee with great depth of flavour and length of fruit, long dusty oak, mouthfilling berry plum flavours and a resplendent, lively effervescence.

Satisfying the growing resurgence amongst enthusiasts of grand Barossa Shiraz, for fully flavoured robust sparkling red wines, Schild are a boutique, father to son estate, who have been releasing vintages of impressive international repute. Sparkling red wines have been a Schild family tradition from the very beginning, the luscious dark berry flavours and elegant tannins of Lyndoch grown Shiraz, make a deeply indulgent effervescent wine that's the ideal match to dressed game or richly liqueured desserts.

Peter Rumball is an Australian Methode traditionelle specialist who led the 1980s renaissance into sparkling red. Rumball produces a wine, rich in varietal character, which has made him famous amongst cognoscente. The palate of SB19 is an accord of dulcet Coonawarra fruit and dusty Terra rosa tannin. Rumball makes a priority of striking perfect balance, the interaction at time of disgorgement with liqueur dosage is taken very seriously. SB19 will evolve handsomely over time, although the palate is set up for maximum enjoyment right now.

Every two years Primo Estate release the Joseph Sparkling Red. An Australian icon with dark, brooding opulence and layered complexity nurtured over many years, the modern history of Australian red wine in a bottle. The ultimate Christmas indulgence, a unique blend of museum vintages from the last forty years, treated to Methode traditionelle, rested on sediments, aged and liqueured with ultra fine ports. A powerful, yet graceful and lively sparkling red which, endowed with complexity, to take on intense flavours and festive occasions.

Pepperjack are an honest representation of the Barossa's rich viticultural heritage, enjoyed equally as much outside of Australia as they are at home. The dedicated Pepperjack team have respect for traditional winemaking techniques, are dynamic, imaginative and highly attuned to the timeless standards of excellence and style. A profound purple effervescence, vibrant perfumes of lifted red berry fruits, raspberries, liquorice and cassis, spiced cloves and fresh, dark cherry bonbons, a palate that's expansive, opulent and plush, layers of jet black fruits, a splendour and grace that goes on and on.

An assemblage of Mr Riggs wines up to ten years of age, enhanced by an older parcel of Grenache for lift and spice, finished off with a tot of fortified Shiraz from the prestigious Piebald Gully Vineyard, contributing subtle sweetness to a richly complex wine. Battle Axe is a tongue in cheek reference to dearest mother in law, she appears formidable with her powerful pink effervescence, ultimately soothing the palate with her generous nature and refined affability but beware the after punch of her dark fruityness and engaging depth of character.

Mount Langi make Victoria's most profound Shiraz, the confluence of parched and inhospitable terrains, exhilerated by the sobering Grampians winds, coax grapevines into concentrating flavours and intensifying the natural fruit sugars as berries slowly ripen. The wines of Mount Langi are renowned for their redolent bramble spice perfumes and generously weighted palates, as supported by such long lived, stately tannins. A luxurious effervescent Shiraz, extravagantly aged two years in own bottle and fashioned to a clean, ebullient contemporary styling.

Rutherglen is possibly the only productive enclave of world class Durif wines anywhere on earth. It also yields a quality of Shiraz that's unique in the world of wine, by virtue of the region's phyloxera and quarantine of vines. The Morris family have been making wine at Rutherglen since 1859. Within thirty years of establishment, their flourishing operations had made Morris the largest wine producer in the southern hemisphere. Introductions aside, Morris make an effervescent red wine of remarkable intensity, profound richness and sheer class.

A compilation of parcels Shiraz from McLaren Vale and Langhorne Creek, barrel fermented and matured in a high proportion of new American oak. Cherries and raspberry leap out of the glass, coconut and carob for palate weight, turkish delights, mocha and mint. The engaging and entertaining flavours of Miss Molly make her anything but shy, her fine effervescence releases the flavour of fresh berries, chocolate plummyness and liquorice allsorts enriching the palate. So beguiling and very, very fine, Miss Molly puts the sparkle in McLaren Vale Shiraz.

The pick of Coonawarra Shiraz, treated to an extravagantly extended fermentation, for maximal uptake of dense, chocolatey purple fruit flavours, rakish colour and wickedly decadent chewy licorice textures, two years and more on gross sedimentery lees to infuse the wine with wanton richness, while taming and integrating the prodigal tannins. Eventually disgorged to true Methode traditionnelle, Majella is served with the ultimate indulgence, an inclusion of Reserve Vintage Coonawarra Port and dosage liqueur, crowned and resealed.

Here's a treat for the real enthusiasts of all good things Gippsland, an effusive, textural wine to match with a grill of the best beef or hunk of holiday pud. Fashioned to the complete methode traditionnelle, employing the full monty of bottle ferments, riddling and disgorgement, an elegantly structured, richly effervescent, plum and allsorts flavoured wine, layered with complexity and brimming with festive fruit characters. Gippsland Shiraz through and through, a lovely vibrancy and depth of flavour are complemented by its seemingly endless, mouthcoating finish.

Effervescent Shiraz and a thriller, based around barrels of aged wines sourced from the renowned dryland Schobers vineyard. The palate holds complex flavours of black plum and yeast autolysis, subtle creamy oak, concentration and fine persistent tannins. It is liqueured to a point of richness, yet the palate finishes dry due to the natural tannins and acidity.

Sensationally oaked, crafted from exclusive parcels of Wild Witch Vineyard fruit, this redolent sparkler displays virile spice and cherry aromas with developed fruit characters of chocolate and earth. A richly flavoured and complex wine with soft tannins and a length of sweet berry fruit, warm rounded mouthfeel and lingering finish. Serve with crisp duck on caramelized root vegetables.

Aside from being Australian through and through, Sparkling Shiraz is a style of wine that keeps on giving, the bottom of the bottle, often representing an entirely different experience to the initial bouquet. Katnook has infused precious stocks of old red wine with a fine effervescence, creating an effusive sparkler that's equally comfortable at Sunday brunches or black tie dinners. Founders Block is layered with an extraordinary complexity of flavour, supported by generous palate structure and seasoned by a mix of fragrant spice.

The concept of bottling Merlot as a sparkling wine came from the re-emergence of interest in effervescent Australian burgundy. Irvine has been aged in older oak casks to give maturity without much oak infusion, thereby lifting the Merlot characters in their own right. The elegance and richness of Merlot was such that it needed to be balanced by less than the usual liqueuring, hence the Brut designation. The dryer taste, the creaming of the bead, and the clear cut Merlot flavour all combine to give a truly individual sparkling red wine.

Despite their enviable international reputation and formidable list of awards, Hollick are a small family vineyard winery at the southern end of the Coonawarra Terra Rossa strip. Since inaugural release, Hollick have received resounding critical acclaim for their innovative Sparkling Merlot. Bottled under crown seal to retain the powerful fruit and richness of mousse, serve chilled at every occasion, or as the Hollick team suggest, alongside smoked salmon and eggs benedict over grilled brioche Ouefs Hollique for a wickedly indulgent brunch.

This quintessential and stylish Australian sparkling Shiraz- Cabernet Sauvignon is an indulgent wine, complex, rich and utterly delicious. It has been in the making for some time, small parcels of fine wine are set aside each year. After blending, the wine was on tirage for eighteen months before being disgorged and liqueured with 1996 Vintage Port, contributing to the wine's incredible complexity. You can't go wrong offering a Burge and this wine is no exception. Smooth drinking and it looks beautiful on the table. One for a good hotel dining room!� -Hotel SA.

A voluminous and multi dimensional wine, decorated by a plummage of impressive accolades from prestigious competitions, including Australian Small Winemakers Show, Le Concours des Vins and Winestate of Year. The decadant fusion of effervescence and Shiraz, redolent with spiced plums and turkish delight perfumes, the palate is brimming with a generosity of flavour, bright berries and bramble fruits characters, an elegant and fulfilling wine that engages the senses while offering great richness and immeasurable length.

Have you ever imagined yourself sipping on a luscious effervescent red wine? Vixen makes makes it very real. Your friends will be jealous, past party escorts will seem dull by comparison and all eyes will be on you as you stride into your next party with Vixen on your arm. Vixen is McLaren Vale born and bred, a pure estate wine from the Fox Creek vineyards. One of the region's flagships and a stellar performer at national wine competitions, Vixen has been showered with medals, trophies and accolades from around the world.

Delight in the fresh sparkling flavours of Emeri and transform the everyday into a truly unexpected moment. One sip makes life so very Emeri.

Elderton has a tradition of releasing a Sparkling Shiraz every decade or so. The first such wine was a sparkling burgundy from the pressings of Pinot Noir in 1988. This was a quirky wine, originally made for the exclusive enjoyment of the Ashmead family at special occasions. It is time to celebrate with bubbles again, the 30th anniversary of acquiring property from the descendants of Samuel Elderton Tolley in 1979. Elderton have isolated Shiraz from select blocks on the Nuriootpa floor vineyard that would show deep blackberry fruit characters.

Each year a small parcel of E&E Black Pepper Shiraz is set aside for secondary fermentation and maturation on yeast lees. E&E have won much adulation for their Shiraz, claiming conspicuous trophies at the prestigious London International.

From parcels of Chambourcin grapes, hand picked off a block of vine that's surrounded by a growth of peppermint gum trees. Traditionally, Peppermint Paddock has always been difficult to cultivate and vines have struggled. Unfazed by the challenging microclime, Chambourcin has thrived. A unique hybrid grape that's known for its robustness, the Chambourcin vines of Peppermint Paddock are often left unirrigated, quite happy to perform on their own, dry grown rootstock. An astonishing amount of flavour, exquisitely balanced, a truly mesmerising effervescent red wine.

Cofield practice careful hand picking of fruit and rigorous barrel selection to enhance the ultimate quality in their wines. The careful culling of fruit and barrels also leads to smaller production, limiting quantities of each wine from between 100 to 600 dozen, dependent on vintage quantities and quality. Cofield take aim at assembling one of Australia's most essential sparkling red wines each year, based on the best stocks from the finest vintages.

To maintain the unique qualities in their Sparkling Shiraz, Cofield have chosen to create a more complex and complete wine by blending small amounts of older vintages. Crafted to the traditional Methode champenoise, Cofield is treated to an ancient process called tirage, where sugar and yeast are added to the base wine, initiating a second ferment in bottle. This is what creates the sparkle, infuses complexity and introduces texture.

From their base at the old Hardy's Siegersdorf winery, deeply rooted in the heart of the Barossa, Cockatoo Ridge understands the philosophy of good fruit-driven sparkling burgundy. A decidedly juicy Cuvee, delivering complexity and heightened flavours of chocolate and berries, softened by soothing notes of creamy vanillan and a jujube-like chewyness, all brought together by a refreshing grapey acidity. Inspired by the intensity and colour of the Australian landscape, this uniquely Australian wine is highly akin to all good cuisine.

Coonawarra remains unassailable in it's production of Australia's most praiseworthy Cabernet Sauvignon. Stocks from choice vineyards across several vintages are assembled to form the ideal base for this luscious, creamy wine. A generous and mouth filling sparkler, exhibiting a palate of persistent red and black bramble flavours, cherry ripe and festive spice, garnished by notes of winegum, dark chocolate and cassis. Effusive and engagingly complex, it's well balanced and finely integrated palate is supported by liquorice tannins and supple seasoned oak.

A mostly Shiraz Cuvee sourced from six of the Melton's best dry grown, old vine blocks. Charlie was one of the first to recognize the value and tradition of the Barossa's old vineyard Shiraz, Cabernet and Grenache. At a time when others were pulling out some wonderful old rootstock to plant more fashionable varieties, Charlie was convincing farmers to keep their historic vineyards. He belongs to a small group of dedicated vignerons who fought to retain the viticultural heritage of Barossa Valley. Two years in oak, followed by liqueur dosage tirage and a further four years on lees.

Chandon is the progeny of an old world winemaker who has recognized the microclimes of Victoria as being akin to the native vineyards of Champagne. Sparkling reds are a style that Australia has made it's own, Chandon have fashioned one with unique character and charm. Pinot Noir forms the backbone and supports the palate. Shiraz contributes complexity and length, structure and richness. The wine is aged in seasoned oak barrels and assembled to yield a palate of layered chocolate, ripe dark cherry and cinnamon spice flavours.

Buller of Rutherglen holds amazing stocks of aged red in barrel which it calls upon from time to time, to blend into superlative and extremely limited releases. Inspiration and the high art of blending are the catalysts for this stalwart winery's precious little specials, and in this instance they've brought together an uncompromising cuvee of 15% 1972, 37% 1988 and 48% 1996 vintages which have been topped up with a liqueur doseage to undergo a second fermentation. A currant jelly-like colour and mousse bordering on whipped strawberry leads to a magnificently round and contented palate of dry and sweet ju-jube-like flavours.