They use the traditional Australian technique for their sparkling red, as pioneered by Seppelts at Great Western. The base wine is aged for around two years or so in oak and then tirage bottled and left on lees for up to four years. This gives a complex aromatic of fruit sweetness and classic autolysis character and fine bubble. An important factor is a liquoring dosage as this degree of sweetness has helped some of the age of the classic example for decades.

An excellent example of Barossa sparkling red.