Black Chook clucks to the sparkle of a lively tune. An assemblage of vintage Shiraz wines, aged in older French oak barrels where they develop layers of fruit and a rich weighty texture across the palate. A component of younger wine contributes ripe juicy red and black berry flavours. Destined to compliment turkey and pork or the richest desserts, to be served at every celebration.

The Black Chook team have been to woop woop and back, way past the black stump and all through the outback. They've sourced grapes from the finest sites, almost losing themselves amongst the vines to find the right fruit. Bundles of Chardonnay and Pinot Noir from hand chosen vineyards are fashioned into a splendid experience in effervescence by the intrepid and illustrious team at Galvanized Wine Group. An exquisitely balanced, creamily textured sparkler with generosity of flavour, to match with smart nibbles or your favourite recipe roast chook.

Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.

Bird In Hand do indeed put good thing into small packages, they have taken the cream of their suave, sparkling Pinot Noir and placed into Piccolo for the ultimate gesture in sharing. Those who love wine will also be fond of art, music, good taste and clever design. Sparkling red wines are part of a broader experience of so many things that bring joy. Elegant with a pretty, raspberry nose and refined effervescence, packaged for that memorable celebratory toast, the perfect accompaniement to picnics, hors deouvres and smart nibbles.

Botrytis affected Semillon makes much of the world's great and most flavourful wines. Bimbadgen have taken the time to find the ideal site in Australia with a rare confluence of sunshine and soil, optimal rainfalls and balmy clime, that unique alchemy of environmental conditions necessary for the rampant growth of the fungus Botrytis Cinerea. Out of the finest vintages, a wonderful dessert wine is made from the fruit, complex and earthy with subtle charry, nutty oak balanced by citrus peel and straw, candied fruit and a touch of nettle on the finish.

One of the last familial Houses of Champagne, the story begins with the wedding of Nicolas François Billecart and Elisabeth Salmon. The marriage lead to the founding of the distinguished Champagne House of Billecart-Salmon, established 1818 at Mareuil-sur-Aÿ. Two centuries later, the seventh generation still manages the company and oversees the crafting of each individual bottle. Dominated by Pinot Noir from Mareuil-sur-Aÿ, Aÿ and the Montagne de Reims, tempered by the elegance and subtlety of the Cote des Blancs Chardonnay.

A most rare and elusive Champagne, a Blanc de Noirs which bears the name of the patron saint of Mareuil-sur-Aÿ. The one hectare Clos Saint-Hilaire has always belonged to the Billecart-Salmon family, and responds to the most stringent norms, a single unbroken and enclosed plot with a complete wine processing facility in situ. Its vines, planted and pampered, are the elan of Grand cru. The magic of the soil and skill of handling, bond into a pure vineyard wine, fashioned exclusively from Champagne's finest Pinot Noir.

The finest Champagne can only be crafted slowly, and with infinite patience. Since inaugural release Grande Cuvee has exposed its graceful figure to an elite retinue of informed wine lovers. This great Champagne, produced from the finest sites of selected Grands crus, comes into its own after spending ten years in bottle under the estate's Chais at Mareuil-sur-Ay. Billecart-Salmon earns the title of Grand Cru through a meticulous selection of grapes, crafted into the most exclusive matrimony of Pinot Noir and Chardonnay.

White from white, a lively and delicate effervescent wine, exclusively Chardonnay in grand style, a model of balance, a pure product of the vine, an assemblage of the best Grand cru of Cote des Blancs. Cramant for its finesse, Avize for its power and Mesnil-sur-Oger for its structure and longevity. Beyond the Billecart-Salmon name lies a patronage of high art and a respect for the land, driven by a passion for quality and a determination to craft exceptional objects. A Champagne steeped in history and the land of its origin.

Billecart Salmon is one of the most generous Champagne, a harmonious and balanced wine, the achievement of immense personal care throughout the vinification and élevage under traditional chalk cellars. Parcels of Chardonnay, Pinot Noir and Meunier, across several different vintages from the best vineyards along La Rivière Marne, are fashioned into a timeless and refined Cuvée which has remained unchanged since 1945. Elegance and a full vinous palate, an exquisite wine that's just right for every one of life's opportune occasions.

Established by Nicolas François in 1818, Billecart Salmon is known within France and around the globe for fashioning the most elegant Champagnes, fully rounded Cuvees with the cleanest palate and eternal, seemingly ageless styling. A Non Vintage assemblage of Chardonnay, Pinot Noir and Meunier, expressing characters of biscuit, fruits and nut.

To make consistently good Blanc de Blancs, it is essential to make use of the finest Chardonnay of vintage. The strength of a House such as Billecart-Salmon lies in the tradition and experience of securing nothing but the highest quality fruit. Billecart-Salmon reject parcels that are anything short of outstanding. The House of Billecart-Salmon is built on a reputation of excellence and noblesse, as the great vineyards of Champagne are called upon to make contributions for a Blanc de Blancs without peer, crème de tête of Champagne's echelle des crus.

It was the superlative richness of McLaren Vale fruit that give sire to the uniquely Australian style of Sparkling Shiraz. Beresford set aside those parcels which show the greatest character and charm, for creation of a ripe, redolent effervescent style of Shiraz. Batches are slowly vinified at cooler temperatures and filled to a mix of seasoned French and American oak barrels for completion of ferments and eighteen months maturation. A velvety purple mousse invites the nose and palate into a cornucopia of ribald red fruit perfumes and succulent satsuma plum flavours.

Real Prosecco, from the exclusive DOC of Conegliano Valdobbiadene, crafted from the delightfully fruity Glera grape, exactly as it should be, finished to deliciously dry styling. The scenic landscapes and rolling countryside of clay ridden limestone slopes, invigorated by the Italian sunshine and tempered by the cool Mediterranean microclime, stimulates the vines and yields wines defined by their structural elegance and remarkably refined bouquets. The harmony of its elegant palate is accompanied by freshness and fragrance, its persistent perlage, ideal for every occasion.

One of Tasmania's most praiseworthy efforts, Bay of Fires expresses fully the exceptional quality of fruit grown to superior vineyards, nurtured exclusively for the production of world class sparkling wines which exhibit classically structured palates and the most splendid texture. A top shelf effort made to true Methode Traditionelle, Bay of Fires is reverently crafted by the stars of the Hardy winemaking team, rested for years on lees sediment, to develop a luxurious mouthfeel and infuse the wine with elegance, rich fruit character and layers of complexity.

There are very few vineyards which take sparkling wine so seriously as to plant Pinot Meunier, the third grape variety in the holy trinity of the noble Methode Champenoise. Fruit is selectively whole bunch pressed for creamyness and complexity, mollified by malolactic, stirred for palate richness and filled to sediments bottle for three full years yeast lees maturation. Brimming with brioche, apricots and apple flan, its largess of indulgent fruit charactors and beguling perfumes, undulate and evolve along a long, fine bead of crunchy stonefruit flavours, creme fondant and crisp minerality.

Recently Disgorged, in the opulently Methode Traditionelle way, allowing extended time on sedimentery yeast lees for the maximum measure of flavour development and textural richness. Selection of grapes is at the core of Barringwood RD, the harvest is closely scrutinised for inclusion of nothing but the best fruit, whole bunch pressed, softened by the magic of malo and treated to the ardors of stirring battonage before bottling, remuage and the extravagance of five years age. A sensational bead releases florals, seaspray and biscuit, exceptional effervescence, suffused with wondrous complexity.

Situated in the very south of Spain, a vibrant land that was aptly named Place of the Sun by the illustrious writer Don Manuel Barbadillo Rodríguez, soul and symbol of the company for over half a century, the vineyards of Barbadillo bask under the clear skies of Cádiz as the growers devotedly tend vines which have filled their Bodegas for centuries. Barbadillo is known for crafting Sherries of the highest quality, fashioned to to be the first choice for the most discerning palates while being approachable and completely satisfying to all who appreciate fine wine.

Barbadillo is one of the largest and most venerated producers of fortified wine in the whole of the Jerez region. Amongst their portfolio are some of the best known and prestigious brands of España such as Solear and Muyfina. Barbadillo was a true pioneer within the industry producing the first ever white wine of Andalucía, the Castillo de San Diego . Barbadillo specializes in the full range of sherries permitted within the Marco de Jerez. Its headquarters are housed in a striking building known as the Casa Palacio de la Cilla, which dates back to 1773.

Assembled from wines across several vintages, a selection of well aged stocks matured in seasoned casks, topped up and rotated according to the ancient Solera system. Fermented in own bottle and tiraged for optimal effervescence before release, an immensely satisfying style of redolent red sparkling, decidedly rich and complex, proffering cassis, blackberry and violet fruits. Balnave practice the high art of Coonawarra Cabernet Sauvignon, its ribald pink mousse, blooming with moreish wine jube characters within a cosset of smooth milk chocolate tannins.

Bendigo's Maiden Gully has been producing outstanding and memorable Shiraz wines for over forty years. Balgownie have matched parcels of their most predisposed fruit with harvests of correspondingly amicable Shiraz grapes from splendid vineyards in Victoria's central districts and the Yarra Valley. A singularly generous, effervescent Shiraz wine with chewy tannins, full flavoured palate and engagingly spiced aromas. The Sparkling Shiraz of choice to accompany chocolate cherry desserts, game birds, juicy red meats or pork with rich sauces.

A fusion of Balgownie's splendid Bendigo Shiraz with a component of fruit forward Pinot Noir grown to the estate vineyard in Yarra Valley. Hand picked grapes are lightly pressed, steeped briefly on skins to infuse the wine with a delicate salmon hue and treated to a cool fermentation for the retention of vibrant fresh fruit flavours and bouquet.

Balgownie's Yarra Valley vineyards were planted in 2003 to Chardonnay and Pinot Noir, with a view to exploiting the slow ripening temperate climes and rich soils of the region for the creation of exquisite and stylish sparkling wines. Vinified to a combination of new and old world winemaking techniques, the tradtional cepage of Chardonnay and Pinot Noir is partially barrel fermented in seasoned oak before being treated to a term of extended lees contact, infusing the palate with rich yeasty brioche characters and refined textural creaminess.

Steeped in history, the original Baileys store was situated next door to the Glenrowan Inn where widow Jones hosted Ned Kelly's siege. Following the gold rush, the Baileys turned to farming and settled on a property which they named Bundarra. Rural life was harsh and the Glenrowan countryside was stubborn. But the Baileys persevered, eventually sowing one of the most enduring vineyards in Australian history.

The Baileys of Glenrowan property is endowed with some of Victoria's oldest plantings. After the devastation of phylloxera at the turn of last century, vines were replanted in the rich granite soil below the Warby Ranges. Bailey's wickedly moreish fortifieds are all made entirely from fruit grown to the estate's quarantined Glenrowan vineyard, carefully barrel aged under perfect conditions to ensure a memorable drinking experience upon release.