Sir Paz’s Sparkling Shiraz sees the same start of life as the still wine. Fruit is hand-picked of several blocks, and includes a small proportion of Viognier. Here, the wine is taken after just nine months in oak, then inoculated with IOC (Champagne) yeast for its secondary fermentation. It rests in bottle on its lees for 18 months and then is disgorged with 32g/L dosage, bringing it firmly into the after-dinner zone, but keeping the sweetness beautifully balanced with fine tannins and acidity. Like all Sir Paz sparklings, this wine is disgorged on demand, ensuring it spends as much time developing on lees as possible, and guarantees freshness when under cork.
2019
“A bright ruby red. With small red berries, spice and a little licorice on the nose, the wine’s gentle sweetness on the palate is balanced by fine tannins and crisp acidity. This would work well, after dinner, with soft cheeses.” 90 Points, Philip Rich, Halliday Wine Companion
