CHW SPARKLING SHIRAZ
Our second release sparkling Shiraz has been made using the traditional "Methode Champenoise" method. It is 100% estate grown Shiraz from Block 4A at Bremerton from the 2006 vintage.
The base wine was oak matured for 7 months, tiraged for bottle fermentation and 12 months ageing on lees before being hand disgourged.
The wine shows a fine bead with a mouthfilling middle pallet richness, typical of Langhorne Creek Shiraz.
The wine is named after the co-founder of Bremerton, Craig Hamilton Willson (CHW) and released in honour of him on his 60th birthday.
The grapes were picked to achieve flavoursome varietal characters. They were then crushed and fermented in open top fermenters. The resulting wine was matured in oak for 7 months to create our "base wine". It was then transferred to bottle along with a small dosage of yeast and sugar (Tirage). Secondary fermentation occurred in the bottle, which created the characteristic sparkle.
"CHW" was then left to age for 12 months on yeast lees before being disgorged and packed ready for your enjoyment!!
CELLARING
"CHW" will continue to develop it's fine characteristics with aging but is drinking beautifully right now.
SERVE
As a celebration drink!
WINEMAKER
Rebecca Willson