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Rumball Best (Again!) in 2007 Melbourne Wine Show.
The 1997 Vintage Sparkling Shiraz won the top Gold Medal and the Kilchurn Wines Trophy for the Best Sparkling Red Wine 2007 Melbourne Wine Show.
The results:
1997 Vintage Sparkling Shiraz - Top Gold Medal
1997 Vintage Sparkling Shiraz - Kilchurn Wines Trophy.
1998 Vintage Sparkling Shiraz - Bronze Medal.
1999 Vintage Sparkling Shiraz - Bronze Medal.
The awarding of a third Trophy for the 1997 Vintage Sparkling Shiraz has reinforced this wine to be the current best Sparkling Red Wine in Australia, and since Sparkling Red Wines are predominantly Australian, arguably the current Best Sparkling Red in the World!
"I'll be drinking this wine tonight in celebration of these Trophies, happy in the knowledge that I have 10 years of Vintage Sparkling Shiraz laid down on Tirage, and I am one of few winemakers to have these extensive stocks", Peter Rumball said after winning this latest Trophy.
David Cowburn presents the Kilchurn Wines Trophy to Peter Rumball for the Best Sparkling Red in the 2007 Melbourne Wine Show.
Rumball Best in 2006 National Canberra Wine Show.
The 1997 Vintage Sparkling Shiraz won the top Gold Medal and The Keith Treadwell Trophy representing The Institut Oenologique de Champagne Trophy in class 47 of the 2006 National Wine Show.
Once again all entries in this show did well; many receiving medals. The results:
1997 Vintage Sparkling Shiraz - Gold Medal and Trophy.
1999 Vintage Sparkling Shiraz - Bronze Medal.
1998 Vintage Sparkling Shiraz - Bronze Medal.
SB17 NV Sparkling Shiraz - Bronze Medal.
M3 NV Sparkling Merlot - Bronze Medal.
The National Wine Show 2006 Institut Oenologique de Champagne Trophy for the 1997 Vintage Sparkling Shiraz
Rumball Best in 2006 Melbourne Wine Show.
The 1997 Vintage Sparkling Shiraz won the top Gold Medal and the National Storage Wine Cellars Trophy in class 75 of the 2006 Melbourne Wine Show.
All entries in this class did well; many receiving medals. The results:
1997 Vintage Sparkling Shiraz - Gold Medal and Trophy.
1998 Vintage Sparkling Shiraz - Silver Medal.
1999 Vintage Sparkling Shiraz - Silver Medal.
2002 Vintage Sparkling Shiraz - Bronze Medal.
2003 Vintage Sparkling Shiraz - Bronze Medal.
These results reflect the Rumball efforts to produce a long living, aged on lees, traditional Sparkling Shiraz style.
The 1997 Vintage is the first of these vintage wines, and is anticipated to be released early 2007.
Peter Rumball receives the National Storage Cellars Trophy from Mt Timm Martin, Regional Manager of National Storage Cellars.
SB17 Shiraz, M3 Merlot top of class 29 in 2006 Adelaide Wine Show.
They didn't win Gold Medals, but they were top of the class!
How can that be?
All Wine Shows are different; because they are all judged by different people.
In Class 29, the current release SB17 NV Sparkling Shiraz was awarded a Silver Medal, while the M3 NV Sparkling Merlot won a bronze medal.
What did the judges say in their comments about judging this class?
"All good wine is made with good fruit and this class is no exception."
The important thing you as drinker of my Sparkling Reds can take from this, is that you are getting the best of the class, and the best quality for the price means the best value.
Don't buy wine without me
"Every time I visit the Festival State I see thousands of people toting the distinctively packaged Rumball red bubbles around. It's partly that South Australians love sparkling red, partly that Peter Rumball's a local legend and partly that it's a damn good wine." Stuart Gregor 2005
Body, Heart,Spirit & Soul.
"You can expect the peppery berry flavour of the Shiraz grape but with the bubble twist making it a sure match for matured cloth cheddars, Red Square washed rind cheese and a must with game meat."
Tracy Krause,
Eat Drink
February 2005.Boutique Winemakers Cookbook
The Boutique Winemakers have each produced a recipe in this new glossy book. Peter Rumball contributed his special Kangaroo Curry in a Camp Oven recipe. If you would like to purchase a copy for a wonderful Australian Gift, you will find the book a local Australian gift stores,or look at www.boutiquewines.com.au or phone +612 8338 8666. The price is about AUD $55 per book. You will find Peter Rumball on the cover and the Kangaroo Curry recipe on page 109. Here's the recipe:Red Kangaroo Curry with Basmati rice and sweet mango chutney
1 tbsp Australian olive oil
2 medium onions, peeled and chopped
5 cloves of garlic, peeled and chopped
2 x 400ml cans of good- quality coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp Nostimini (a greek dried vegetable seasoning)
3 cm finely sliced lemongrass stalk
(store lemongrass stalks in freezer)
3 tbsp laksa paste
3 handfuls of fresh basil leaves
4 potatoes, washed and roughly cubed
2 carrots, broadly sliced on the angle
4 red capsicums, halved, de-seeded, grilled skin side up,
skinned and thick sliced
10 medium mushrooms, cubed with stalks on
A few tbsp coconut powder
Dash of salt
Divide the kangaroo meat into thirds and brown
each lot in hot oil in a camp oven. Remove the
browned meat and rest.Add onion and garlic and
fry until slightly caramelised.Return the rested
meat. Add the coconut milk, fish sauce, soy sauce
and lemongrass; then the laksa paste, basil,
potato, carrot andcapsicum. Cover and cook
on low coals for a minimum of 1 1/2 hours, with
some coals on top. Add the mushrooms 30 minutes
before serving, and thicken with coconut powder.
Add salt to taste. Cook on low coals for a
further 20 minutes
Serve with steamed basmarti rice, sweet mango chutney and
a chilled glass of Rumball Sparkling Shiraz.
ABC Delicious Magazine
Ben Canaider
"The only reason I like Christmas is the God-given right it gives me to drink sparkling red wine."
Peter Rumball Sparkling Shiraz
"Coonawarra Shiraz is seriously underrated. Made in the bottle, it's the real deal. Dry earth wafts northwards followed by a big mouthful of rich and ripe berry flavours, all laced by some sophisticated dark chocolate. Serious, yet very indulgent."
Australian Gourmet Traveller
Peter Bourne
"As Australian as boomerangs, Sparkling Reds are back in favor.
A knight in sparkling red armour, Peter Rumball, began championing the style in the 1980's just when the sparkling red market was floundering in the wake of the Cold Duck debacle. His Rumball SB13 Sparkling Shiraz is sourced from a range of South Australian vineyards to give the base wines both softness and some earthy complexity. Rumball's addition of his coyly described "secretly prepared liqueur" gives the wine a soft, rounded and generous palate lifted by an enthusiastic mousse."
**** Boutique Winemakers Cookbook Wins Top Award ****
"Cooking with Boutique Winemakers" has today been awarded Best English Language Category in the Gourmand World Cookbook Awards 2002. The awards were founded in Paris in 1995 by Edouard Cointreau. This year there were 3500 entries from 56 countries. Author Judith Kennedy will travel to Paris in February 2003 for the award "The Best in the World - all Languages" at a gala dinner at Chateau de Brissac in the Loire Valley, France.
USA NEWS
Australian- style red bubbly is a grown-up pleasure.
"Leave it Australia, a nation of jokesters, to take Sparkling Red seriously - or as seriously as they take anything Down Under. The best Sparkling Red wines can be astonishing to Americans who expect grape soda pop. First all all, they're dry. And they're not frothy lightweights. They have the character of the variety from which the're made - most often Shiraz - and also the terrior where they're grwon. They can be earthy, rich, and complex, with long finishes, yet the bubbles make them more food friendly than a still wine made from the same grapes"
W.Blake.
San Francisco Gate.
May 2005.Be a good host, a great friend.
"And for something that will leave them talking about your dinner for weeks to come, I recently came across an unusual sparkling
red wine from the Coonawarra region of southern Australia, Rumball sparkling shiraz. Who would have thought it? The wine is deep red and flavorful like a full-bodied shiraz with great fruit and acid balance, and yes, it's sparkling.
My father makes a deep fried turkey every Thanksgiving, and a glass of Rumball would be a natural pairing. This wine would also work well with
roast duck or a plate of strong cheeses"
Mark Nothaft
Scottsdale Tribune
November 2004In our valley.
"Unusual and luscious is Rumball Sparkling Shiraz, from Australia. Made in the traditional "methode champenoise", this excellent and different sparkler is loaded with rich flavors and fruit. Plumb and cassis makes its aroma, dried cherry its flavor with hints of vanilla and brown spice. This wonderful wine is a rich red and would be great with dinner or just by
itself in front of the fireplace"
Lisa Ramirez
Sunday Record
Middleton, New York
December 2004"Competition grows from Syrah's rising popularity.
And from an Australian winery that makes only sparkling red wines, the delicious Peter Rumball Sparkling Shiraz will take you from steak to dessert."
September 15th 2004
Contra Costa Times, San Francisco
"DAN BERGER'S VINTAGE EXPERIENCES
Plum and cassis mark the aroma of this nicely crafted, relatively subtle wine made in a style that is very popular in Australia. Not at all overripe or port-like, the arome here is more of fresh plums and perhaps a trace of mulberry. The wine is slightly sweet to offset the tannins, but not too sweet.
Great with duck in orange or cherry sauce."
February 5th 2004
"And, should you desire something slightly edgey and intriguing from a trusted ally, check out one of the sparkling shirazes from Australia."
Jerry Shriver's annual recomendations, USA TODAY November 21, 2003
"Rumball Sparkling Shiraz Special Cuvee.
Don't think of it as Sparkling wine that happens to be red, but as red wine that happens to have bubbles. This is a big,flavourful winewith dried cherry flavout keynote, with vanilla and brown spice thrown in for good measure. Take it to the table withduck or ham that's been treated to a fruit-based glaze, or with a couscous of lamb and currants: better yet - just sip beside a cosy New Year's Fire."
BOSTON GLOBE Wednesday Dec 25th 2002.
"XX RUMBALL NV SPARKLING SHIRAZ
Special Cuvee - South Eastern Australia
Stylistic. Lady Godiva riding the Black Stallion through Seattle - dark and well built, with coffee/tobacco, dark chocolate and hints of tropical fruit on the finish "
WINE X MAGAZINE.
"RUMBALL
Sparkling Shiraz is just beginning to appear here but it has had a dedicated following in Australia for many years. These are bold, assertive sparklers and Rumball's NV Sparkling Shiraz .....is no exception. Aromas of strawberry,candied cranberry, and black raspberryjam introduce the same on the palatewhere they appear in the reverse orderjoined by some spice, smoky oak, and a significant amount of fine tannin. The finish is medium - broad and truncated and the wine is very smooth and fruity."
The Colorado Wine News. January - March 2003.
"Farthest Thing from Cold Duck You can Imagine.
Down in Australia they call the Syrah grape "Shiraz" and turn it into rich, dark, wonderful red wines. The surprise is that at least some of these rich, dark, wonderful red wines are as bubbly as Bollinger. We're fans of ……Rumball….."
2001 SAVEUR 100
"RUMBALL Sparkling Shiraz NV, South Australia.
Spicy on the palate with a well-balanced finish, this wine is best served cold with intensely flavoured foods such as roast meats and strong cheeses."
Available though Eber Bros./Paramount Brands
Beverage Media : December 2002.
"If you'd like to kick off your New Year with sparkling wines that are a little out of the ordinary, here are four wines we found in local wine stores:........
Rumball Sparkling Shiraz, Coonawarra Cuvee ($22.99): Yup, a sparkling red. Berry-flavored but not at all cloying, another in a series of sparkling reds from Australia we've seen recently that establish that approach to winemaking as a serious category. This is a great surprise to pull for your New Year's festivities."
Joe Bonwich
St. Louis Post Dispatch Missouri. 12/28/2004
NEWS from France
Rumball Sparkling Red Article printed in French.An article that Peter Rumball wrote for the Australian Wine Industry Journal was noted and reproduced in a French Journal. You may read the article in either English or french by clicking on the PDF files below.
to view aticle in French (PDF)
to view article in English (PDF)
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