The 2007 Sparkling Shiraz is made from a small selection of our reserve lots of hillside Sonoma County fruit. The blend was barrel aged for 15 months in combination of three and four year-old seasoned American oak barrels, to gain maturation effect, rather than oak character.

The blend was then put down on tirage to undergo a secondary fermentation. In the traditional French manner, a small amount of sugar and yeast are added to the wine prior to bottling. The subsequent fermentation in the bottle produces the natural carbon dioxide bubble in the wine. The wine was then left on its yeast lees for twenty two months. During this time, the carbon dioxide in the wine becomes progressively integrated and has the effect of producing the tiny bubbles and fine bead seen in the glass. The lees contact also adds to the creamy texture on the palate and retention of the mousse.

The wine’s color is a deep, garnet red, over which the richly colored mousse or foam on the surface of the wine shows beautifully. Aromas of pepper and spice fill the nose, with elements of blueberry, blackberry and vanilla adding complexity and intrigue. The palate opens with a total explosion of bubbles. Rich fruit flavors and more blackberry are followed by a wonderfully creamy texture of soft, round tannins and a long, long finish.