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Sparkling Wine
by tammy on April 23, 2006
From Australia, the beginnings of what eventually became Rumballs started back in 1983 when Peter Rumball started experimenting:
I was stretching my abilities and had started making trial batches of sparkling red from Coonawarra Shiraz. Coonawarra is a premium Shiraz and Cabernet Sauvignon grapegrowing area in the South East of South Australia - on the map about half way between Adelaide and Melbourne. The early experimental tirages were stirred in a 200L drum and filled into bottles by hand. I started making trial sparkling shiraz by the "Methode Champenoise" (MC) and to this day I still use this intensive, time consuming method. The method involves secondary fermentation, ageing, and subsequent disgorgement all from the one bottle, thereby giving superior finished wines. By 1985 I was making more sparkling red, and in early 1988 I released by first commercial Non-Vintage (NV) RumballSparkling Shiraz, which I called SB4 Sparkling Burgundy. The "SB" merely designates the blend Number, not a specific vintage year.
Read more about the history of sparkling red wines as well as locate a Rumball distributor near you on the company's website: www.rumball.com
Permalink: Sparkling Red Wine
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