Tasting Notes

Redtail Sparkling is our cellar door only wine. It is a blend of 88% Shiraz and 12% Viognier, and has been named for the small flocks of endangered redtail black cockatoos that visit our farm regularly during summer.

The Shiraz grapes for this wine came from a vineyard in Frankland River, and the viognier from our vineyard in Chapman Hill.

The sparkling shiraz base wine is made in open topped fermenters with a portion also fermenting in new oak barrels. The viognier was added into the ferment about a third of way through ferment, to give a floral lift to the finished wine. Once the ferment is dry it is gently pressed off skins through a basket press, into barrels. After maturing in a mix of an older French Oak barrels for 2 years, this wine was bottled and matured for another two years on yeast lees following traditional ‘methode champenoise’ procedures. It was disgorged in 2013, and was matured for a further 8 months prior to its release.

Our 2009 Redtail is an elegant Sparkling Shiraz. It has aromas of blackberries and blueberries, dark chocolate and hints of black pepper and sweet spices, complemented by a floral rose character floating up from the glass. Rich flavours of blackberries, liquorice, spice and mocha, are complemented by fine silky tannins on the palate.

Food Matching

Vegetables, fruit & herbs which match well:

Squash, sage, green olives, fennel, beetroot, pepper, juniper berries, saffron, cumin, star anise, nutmeg, cinnamon, chocolate.

Food Suggestions:

Beef Carpaccio, barbequed steak; firm fleshed fish – tuna, swordfish, big eye trevalla; Lamb –Tuscan flavours with rosemary, garlic and lemon.

Wine Reviews

James Halliday, 2015 Wine Companion – 93 pts

“The wine obviously spent time in barrel before being tiraged, but how long we don’t know, nor the time on lees prior to disgorgement. Whatever the answers, this is a smart example of the genre, with spicy accents to the fruit, and a fresh, juicy finish that is not too sweet”.

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