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Peter first started making Sparkling Shiraz in the early '80s and has become one of the foremost producers of the style in the world. Unlike the majority he makes only Sparkling reds, draws his fruit from Premium quality Coonawarra vineyards, and only uses the superior Methode Champenoise. By this more time intensive method he can achieve finer bubbles, a more balanced mid palate, and a slight creaminess that is absent in the more usual tank fermented wines.
Peter uses a special formula liqueur at disgorging stage to provide sweetness and the wine spends approimately six months in American and French oak. The Aussies love their Sparkling reds served cold with tradtional Christmas turkey but it is great for all celebrations and matches beautifully with a wide range of foods.
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