SPARKLING | Slightly Different

SPARKLING

Giving the classic French competition a run for its money, Aussie (and particularly WA) bubbles are emerging as an incredibly high-quality product from some of our favourite local winemakers.
Unbeknown to many, sparkling wines have played a profound role in our Australian wine history.  

Producing (and arguably consuming) commercial quantities of sparkling wine since the late 1800's - the bubbles of Aus are intrinsic to our identity.
Many local sparklings, now made with classic méthode traditonnelle, are exhibiting the fine mousse qualities and dry elegant finishes of hallmark Champagnes.  

These complex and modern interpretations of white varietals in bottles of bubbles now delight the wine lists, shelves and online stores of our industry.
Our Alliance portfolio is stacked with sparkling options. Let’s check a few of them out:

2023 Lenton Brae Blanc de Blanc

PALATE | Very fine mousse, which leads into a fresh and poised palate. Lemon zest, mineral and rose petal florals dance along the palate.

WINEMAKING | 100% Barrel fermented used French oak barriques. Primary ferment occurred in used French oak Barriques. Then left on lees to encourage texture and complexity. Blended, before secondary ferment encouraged and bottled.

2018 Marri Wood Park Sparkling Chenin

PALATE | The fine dry, elegant finish combined with delicate toasted biscotti notes and high yet balanced acidity, all make this a fresh, crisp glass of bubbles.

VITICULTURE | Made with classic méthode traditonnelle, this sparkling Chenin spent over five years in bottle on its lees, quietly adding levels of complexity and autolytic character.

Frazer Woods NV Pinot Noir Chardonnay

PALATE | A beautifully persistent mousse, highlights rich red apple and lemon curd, leading to a crisp yet creamy finish.

WINEMAKING | Sourced predominantly from two vineyards in Pemberton & Margaret River. Hand- picked and carefully processed to retain fresh fruit flavours and natural acidity. The base wine remained on primary wild yeast lees for an extended period, and underwent partial malolactic fermentation, adding complexity of texture and flavour. The wine was then bottled traditionally for the secondary fermentation and aged on yeast lees for more than five years.

To view our portfolio or organise a tasting please reach out to the Craft Alliance team on 08 9755 9361 or via the Contact Us page.