 Tasting Notes Following harvest, the fruit is crushed and de-stemmed into small open top fermentation vessels, then the juice ferments in contact with the skins with regular plunging and pumping over at warm temperatures (30 – 35C) for around 7 days. After pressing and ageing in oak barrels, a special yeast culture is prepared and sugar is added to the wine to allow for the secondary yeast fermentation, which produces CO2 giving the wine its natural effervescence. The wine is bottled under a crown seal and kept at 15C to allow the steady fermentation to proceed.After 18 – 24 months on lees, wine is ‘disgorged’. The bottles are inverted, allowing the sediment in the bottle created by the fermentation process to slide down the neck and settle on top of the crown seal. Contents of the neck are snap frozen, the bottle rotated upright and the frozen plug including the sediment is blown out under the gas pressure in the bottle. After topping up with a liqueur consisting in part of sugar, the wine is sealed with a cork and the wire cage applied to keep the cork in place. The wine is then aged on cork for 3 months prior to release. Serving Suggestions A fine example of one of the few Australian winemaking inventions, red fizz can be enjoyed during the day or evening amongst good friends. Vibrant medium red colour, violet fruit characters on the nose with a hint of oak, soft mid palate with firm tannin finish. .
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