Rumball is an Australian specialist Méthode Champenoise Sparkling Winemaker
who led the 1980's renaissance of sparkling red wines. His style has made him
famous in Australia. Peter Rumball loves this style so much, Sparkling Red wine
is now the majority of sparkling wine that he produces.|
wine is heavy in varietal character. Shiraz and Merlot are used. Big, full basewines
are made from these grapes; they have great depth of colour and fruit character,
exclusive of high alcohol. The resultant sparkling wine has a very full palate.
The palate is a sumation of fruit, tannin, sweetness and bubbles. Great emphasis
is placed on these four characters of the wine, and to this end the interaction
between the disgorged wine and the expedition liqueur is of great importance.
A special formula expedition liqueur is added at the disgorging stage.
wine will age and improve in the bottle for another three years, although the
wine palate is set up for maximum balance at the time of purchase and therefore
would be slightly out of balance at greater than three years bottle age.
A Vintage Sparkling Shiraz is made in good years.
Vintage wine is designed for a long life and therefore is made with the best Coonawarra
Shiraz basewines from most years.
Vintage Sparkling Shiraz (much like Vintage Champagne) will live for 50 or 60 years on the yeast lees. When the wine is disgorged after this time, it is fresh and beautiful.
Sparkling Shiraz is made from base wines sourced from Coonawarra in the south
of South Australia. Expert contracted growers grow all grapes. All vineyards that
are on high, double wire trellises. The winter seasons are cold and wet; spring
and summers are cool.|
The grapes are generally picked in late April each year,
almost into the southern hemishere autumn (fall).
analysis at harvest is: pH 3.60, TA 6.50 g/L, Be 13.0 to 13.5. |
All of the
vineyards are machine harvested at night to protect the delicate nature of the
berries. The grapes are allowed to reach normal maturity levels. Harvest begins
generally in the 3rd week of April, well into the Autumn season in Australia.
The basewines are made as a normal dry red: crushing,
destemming, fermentation on skins to approximately 4.0 Be, with the pressings
added back to the free run juice. There is no extended maceration or lengthy fermentations.
The acid and tannin levels may be adjusted depending on vintage. The wine is encouraged
to undertake malolactic fermentation in the tank. After malolactic fermentation
completion, SO2 is added to 50 ppm total. The wines are earth filtered, then transported
to Adelaide for blending to develop the cuvee. Cross blending usually occurs to
maintain the non-vintage Sparkling Red. Vintage Sparkling Red is from one vintage
Pure yeast is used exclusively to establish an active
yeast culture. Inoculation occurs at a rate of 4.0 x 10 x 6 cells/mL. The wine
is brought to approximately 15°C at inoculation. At this point the acid is
generally adjusted to 6.50 g/L. tannin adjusted, and finings added. After additions,
the basewine is filled into heavy weight bottles for secondary fermentation. Fermentation
is completed after approx three weeks. The wine spends a minimum nine months on
yeast lees prior to disgorging. Time on lees depends on the final product. The
Peter Rumball SB Sparkling Shiraz wine is a non-vintage wine and spends less time
on lees than the Vintage Sparkling Shiraz. A specially prepared liqueur is added
at disgorgement to give a final sweetness level of approximately 25g/L. The wine
is then bottled aged for one month prior to labelling and dispatch.
branding and image building is used to sell the Sparkling Shiraz.|
the best quality grapes are used, the Sparkling Shiraz is promoted to go with
food: generally at dinner with friends, or for specific occasions such as Christmas
or Thanksgiving. As Sparkling Shiraz is a big style, the wine is promoted in association
with game meats such as turkey, duck, kangaroo or goat. etc or strong cheeses
(Stilton, blue vein, Gorgonzola). The labels are of a distinctive nature. The
label is a brightly coloured burgundy, gold and white. Rumball Sparkling Shiraz
is distributed in Japan, USA, UK, and every state of Australia - see ordering
Advertising and promotions consist of cut case displays and cross product
buys in retail stores, limited advertising in newspapers, restaurant table talkers,
stoppers, and aprons, Christmas wrapping, and extensive in-store tastings.
Shiraz has a great future for the world. The style is uniquely Australian and
is extremely appealing to all ages of people. The full-bodied style is very popular
and this is achieved by using the traditional variety, Shiraz. The Australian
image and style of Sparkling Shiraz can rightly take its place on the world market.
This has been achieved because the wine style is truly named as Australian. The
ability to export Sparkling Shiraz to world markets has been based on the Australian
image of the product. Education of export consumers to the style will continue.|