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Majella Sparkling Shiraz Coonawarra 2020

Fresh, clean and moreish, yet bursting with fruit, vanilla and spice. We love Sparkling red, and this is one of the best!
Soft & Supple, Medium-Bodied Red
More Information
Producer Majella
Country Australia
Region Coonawarra
Wine Type Champagne / Sparkling Wine
Body / Style Soft & Supple, Medium-Bodied Red
Grape Blend 100% Shiraz/Syrah
Bottle Size (ml) 750
% Abv 14
Vintage 2020
Special Features Vegan
Extra Info Absolute must try
Food Pairing Guide It’s a great wine for any occasion, and goes well with most food styles particularly game, spicy foods and cured meats. Try with rich cheeses as well!
Terroir 'Terra Rossa' soils

Majella Sparkling Shiraz is one of Australia's best sparkling red wines. We really live for Sparkling red yet they are so far and few between in this country. Full flavoured with a subtle balance of fruit and vanilla wood, hints of spice and a soft finish. That lovely effervescence just lifts the wine and takes it to a new level, keeping it fresh, clean and completely moreish.

Brian ‘Prof’ Lynn, the effusive, yet self-deprecating voice of Majella Estate, would never brag about his accolades but it’s clear he has a lot to be proud of.

With some fantastic grapes, one of Australia’s best winemakers and a state of the art winery, Majella craft some of the finest wines in the country on one of the most revered strips of dirt in the wine world. Winemaker, Bruce Gregory, who made the very first wine for Majella and has made each one ever since. This flagship wine is a masterpiece which, along with the Majella Cabernet Sauvignon, has entered Langton’s Classification of Australia’s Best Wines. They also make an excellent breakfast wine; The Majella Sparkling Shiraz.

Coonawarra lies only 60 miles inland, exposed to a maritime climate, with dry and moderately cool summers. Persistent cloud cover generally moderates the ripening period temperatures. The 'Terra Rossa' of Coonawarra is Australia's most famous soil, renowned for its affinity with Cabernet Sauvignon wines. Primary fermentation was in 10 tonne stainless steel static fermenter's pumped over twice daily and finished in hogsheads. Secondary fermentation done in bottle on "lees" for almost 12 months. The wine is then disgorged and a small amount of "liqueur" (sweetener) is added. In the true Aussie tradition they use some really fantastic vintage port. Oak Treatment Time: 6 months Type: Second use French oak hogshead % wine oaked: 100 % new oak: None
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