In a nutshell: An indulgent and exquisite example of Australian red sparkling Shiraz made in the Barossa Valley near Adelaide.
The lowdown: Sparkling reds, something of an Aussie speciality were originally inspired by the ground breaking 'Sparkling Burgundy' of the 1950s. These richly flavoured red sparklers were one of Australia's more interesting contributions to the wine world and continue to occupy an interesting niche in the market. After fermentation the wine was matured for 12 months in old French oak hogsheads. After bottling and secondary fermentation it was then aged on its yeast lees for five years. This beautifully deeply coloured example has lots of dark fruit flavours, firm tannins, plenty of spice, good structure and a long, opulent finish.
When to drink: With more body and richness than a regular fizz it's a sparkling red for a special occasion.
Peter Lehmann is one of the pillars of the South Australia wine industry. The company was started in 1979 during something of a crisis in the Barossa Valley. Overproduction in the area left many growers with unsold grapes and an uncertain future. Lehmann put together a consortium of investors enabling him to buy up the surpluses and and successfully market the resulting wine. His wine making skills firmly created his reputation for quality wine and in helping save the Barossa as a major wine producing area.
Over time the company has grown into one of the major South Australian wine businesses. Their winery is situated in the town of Tanunda, in the Barossa north of Adelaide. And, though now no longer independent, the founding ethos continues and Lehmann's continues to be held in high regard. Peter himself passed away in 2013, but many of the longstanding wine-making team remain at the helm. In 2017 Nigel Westalde was appointed Chief Winemaker for Peter Lehmann Wines. With his passion and talent for winemaking and excellent leadership skills, Nigel is proud to guide the future direction of Peter Lehmann winemaking whilst maintaining the integrity of the wines.