Shining a light on Fleurieu Sparklings
Life on the Fleurieu is always a cause for celebration and this issue we look at six
exceptional Fleurieu sparkling wines which are made using different techniques. Be
prepared to get very thirsty.2018 Coriole Prosecco
Prosecco is traditionally from the northern part of Italy in the Veneto/
Treviso area and has been made in those hills for over 150 years. The
grape is also grown in Australia and this delicious Coriole version
uses the Charmat method to over deliver in this refreshing, dry-style
sparkling. It embodies enticing aromas of jasmine, apple, citrus,
stone fruits and fresh ginger spice. A persistent mouthful of spiced
apples, salty lemons, stone fruits and a splash of lime lead to a
beautifully balanced, long, fresh finish. This is more-ish drinking and
would suit a variety of people, occasions and foods. Local squid
and seafood, antipasti, anchovies and fried eggplant dishes (think
Little Rickshaw).
Leconfield Cuvée Blanc Syn NV
The classic sparkling grapes of chardonnay and pinot noir are
blended in this lovely white bubble that goes to a lot of effort to over-
deliver on style and value. Light honeysuckle, stone fruit, brioche
and fresh yeast aromas are followed by a full-flavour mouthful of ripe
nectarine, mandarin, spiced lemon, blanched almonds and fresh
strawberries, pulled together by a creamy texture. The fresh acidity is
well balanced by the dosage and the fruit. This is a wine that reflects
great value and would be perfect for an aperitif but could definitely
stand up to more full-flavoured foods such as roast chicken, sage,
burnt butter and creamy sauces.
Mosquito Hill NV Brut “Methode Classique”
I first came across Mosquito Hill at the Hot 100 in 2013 and this
wine continues to deliver an exceptional classic, bottle-fermented
experience. Glyn and Elizabeth Jamieson established their Mt.
Jagged Vineyard in 1996. With a particular love for Burgundy and
Champagne, their wines reflect that experience. Chardonnay, pinot
blanc and savagnin come together beautifully with an elegantly
restrained nose of yellow plums, apple, citrus, light toast and fresh
yeast notes. There is depth and richness on the palate from some
older oak barrel fermentation along with time spent on the yeast lees.
This makes for a complex and balanced flavour profile of
stone fruits, red delicious apple, lemon pith, lime and hazelnuts
wrapped in a long finish. I will drink this alone or with company
matched with scallops, soft cheeses, zucchini, feta and pea fritters
and arancini balls.
2018 Kimbolton Sparkling Montepulciano Rosé
From the newest cellar door in Langhorne Creek comes this bottle
full of fun, flavour and fizz made by the Charmat method. The fruit
for this beauty comes from the Case family’s Kimbolton vineyards
where they have produced exceptional fruit since 1947. A bright,
sheer ruby colour with ripe strawberries, red cherry and Campari
notes, this wine is a glorious mouthful of raspberry, sour red cherry,
mulberries, blood orange and has a beautifully dry amaro finish that
would be just perfect for food. Sparkling rosé makes for a versatile
food wine and I am tempted to not only drink this with
Italian-style meats and fennel sausage but also turkey, roasted
capsicum, tomato-based dishes, pecorino, parmesan and even
dark chocolate desserts.
2017 Thomas Vineyard Estate “Shirazamataz”
Sparkling Shiraz
Sparkling shiraz is one of Australia’s unique, classic styles and this
single vineyard example from McLaren Vale will tick a lot of boxes
for those who love the style, as well as those new to it. It is made
from 2017 reserve wine that has been aged in a mix of old and new
barrels to add complexity and depth. Deep, dark ruby with notes
of dark plum, black fruits, a touch of tar and aniseed layered with
subtle leather and dark cacao nibs – this is a complex wine that
builds in the mouth and fills it full of ripe blackberry fruits, dark,
fleshy plums, dark chocolate and earthy flavours. It balances the
richness of the fruit with the more structural elements and even
though it’s a wicked, lush, velvety mouthful, it is definitely well
balanced. A perfect match for braised dishes, charred meats,
roasted vegetables and dark chocolate.