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SPARKLING WINE

SPARKLING WINE
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  1. Le Moss Frizzante IGT
    Le Moss Frizzante IGT
    This is slightly cloudy Glera sparkling wine from the Piave region in Italy. Basically it's a Prosecco as it is made from all glera grapes but made in a pet-nat style and unfiltered so cannot legally call itself Prosecco. But honestly why would you care? This is such a fun wine to drink. We all screamed "picnic wine!" when we tried it. Hell yeah!

    Wild yeast fermented with natural carbonation from secondary ferment in bottle there is lilting aroma of bread crust, Acacia flowers, apple, lemon & grapefruit pithiness. Extremely fresh with some chalky texture that reminds a bit of great scrumpy cider. Bone dry, totally fresh and totally delicious. Yum!
    NV
    Sparkling Wine
    Italy
    391
  2. Lini 910 Lambrusco
    Lini 910 Lambrusco
    Forget any preconception of Lambrusco as the sweet industrialised stuff that your parents may have known. Or some of the poor local versions that continue to denigrate the great and proud reputation of one of Italy's classic wine styles. \n\nEstablished in 1910, Lini is a family run-winery - Alicia Lini is the fourth generation winemaker - producing a range of Lambruschi that are elegant, vibrant, complex, refreshing and dry versions that shine with simple foods such as cured meats and antipasti. TREMBATH & TAYLOR\n\nLini 910 makes excellent Lambrusco and has only recently been available in Australia. Its dar red and enticing with loads of big bubbles as soon as its poured although they dissipate quickly. There is plenty of red berry fruit, smoky, savoury with some grippy tannins offset by cleansing acidity and a fresh finish. JANE FAULKNER, The Age\n
    NV
    Lambrusco
    Italy
    389
  3. Vallformosa MVSA Brut NV
    Vallformosa MVSA Brut NV

    The 'MVSA' is made from the tradition Cava varieties Macabeo, Xarello and Parellada at the respective ratio's of 35:30:35%, the wine has seen 24 months of lees ageing and bears 9.5 g/l of residual sugar, but has the acidity to clean up the tail; it is a stylish and satisfying wine of great value. It is pale in colour with plenty of bubbles showing aromas of apples and pears, toasty bread and white flowers balancing the right amount of bubbles and acid. There is pure apple on the palate with minerals and lemon sherbet on the finish; it is a very cooling and refreshing summer drink. PWS

    NV
    Sparkling Wine
    Spain
  4. Bleasdale Vineyards Sparkling Shiraz NV
    Bleasdale Vineyards Sparkling Shiraz NV
    TYSON STELZER"S SPARKLING WINE OF THE YEAR UNDER $25

    The same blend that has wone a beloved place among the most legendary of Australia's bargain sparkling reds. All the plush, spicy mulberry and blackberry fruits of Langhorne Creek are enveloped into its fold, laced with pepper and a wonderful greengage tang.
    Impeccably managed, fine tannins, lively acidity and just the right level of dosage unite harmoniously on a finish of line, length and integrity completely unexpected at this price.
    It's a downright delicious drink - and begs the question of why there aren't more sparkling red made in Langhorne Creek. TYSON STELZER
    NV
    Sparkling Red
    Australia
    417
  5. 724  Prosecco Extra Dry NV
    724 Prosecco Extra Dry NV
    From the hills around the famed Valdobbiadene growing region quin-tessential to Prosecco, Vini 724 produce a Prosecco of energy, vibrancy and clarity of fruit character ideally suited to the style

    When we initially tasted the wine from the cellars it impressed us for its value and character, but left plenty to be desired by way of packag-ing. Thus, for the re-creation of the label the producer collaborated with a professional illustrator and journalist who has wide experience in the world of food and wine.

    What can we say!? This goes down a treat. Soft bubbles and fresh cut tree fruits that slide down so esasy. Perfect for a summer day. PWS
    NV
    Sparkling Wine
    Italy
    391
  6. Lacrima Baccus Brut Nature Riserva Cava
    Lacrima Baccus Brut Nature Riserva Cava
    The traditional sparkling varieties are harvested and vinified separately working with chilled fruit to maintain freshness, soft pressing, and strict musts selection. Once the fermentation is finished, the final blend is decided on with second fermentation in bottle at low temperature to encourage gentle fermentation and aging until getting the optimum point of balance between freshness and creaminess. 

    Bright pale yellow, perfect integration of the fine bubbles with a soft and delicate texture.Fine and elegant, a fresh cava with toasted notes like coffee with touches of vanilla and honeysuckle. Fruity, rich in aromas such as peach, grapefruit and white flowers (jasmine and elder-flower). Fresh, fruity, creamy and, at the same time, light but with body due to the contact with the lees. Fine texture and very pleasant with notes of almonds and nuts
    Sparkling Wine
    Spain
  7. Kreglinger Estate Sparkling NV
    Kreglinger Estate Sparkling NV
    The dramatic vineyard slopes of the Pipers Brook region, cooled by gentle ocean breezes, alongside the deep, free-draining volcanic soil provide an ideal climate for ultra-premium sparkling wine production. Kreglinger have been exploiting it for some with there range of vintage sparkling wines and doing so with class. The NV sparkling has just been introduced to the market and is a fantastic addition to the range. Over 2 years on lees and with plenty of reserve wines this has incredible and complexity and depth for a NV Aussie sparkler. Traditional Method production ensures a fine and creamy mousse that carries the richness effortlessly across the palate giving this a wonderful ethereal feel. Brilliant stuff! PWS
    NV
    Sparkling Wine
    Australia
    490
  8. Dominique Portet Brut Rose LD NV
    Dominique Portet Brut Rose LD NV

    The grapes for this traditional-method sparkling came from two elevated vineyards (325m) in the Upper Yarra.The grapes are handpicked, gently pressed and fermented before going through secondary fermentation in bottle. The wine was then aged for two years in cool, temperature-controlled cellars, then disgorged and given a light dosage prior to release.

    This is a traditional method blend of 50% pinot noir, 30% chardonnay and 20% pinot meunier, all grown in the Yarra Valley. Held on lees for 2 years prior to disgorgement and a light dosage. A totally delicious and elegantly poised wine, with fresh red fruits of every description dancing around on the bouquet and palate alike, the finish harmonious. JAMES HALLIDAY

    NV
    Sparkling Wine
    Australia
    506
    Special Price $34.00 Regular Price $40.00
  9. Torreblanca Cava Brut 2018
    Torreblanca Cava Brut 2018
    A family owned finca or single vineyard of 22 hectares at the village of Moja, near Vilafranca del Penedes in the centre of the main zone of production for quality Cava. Cava is an anomaly within the world of wine appellations, as it is not strictly geographical. The vast majority of Cava comes from Penedès, just south of Barcelona. However, not all Cava comes from Penedès.

    Fresh, mineral nose, crystalline with white nectarine, honey wafers, light apple and a nice green, crunchy aspect. The palate is light, correct, uncomplicated with beautifully formed bubbles wafting classic Cava lemony-apple-macadamia fruit along a lovely fine palate with shaley earth and waxy florals.

    Beautifully simple and very stylish, it is effectively dry with 7 g/l residual, and is aged 19 months on yeast lees. Blend is 35% Macabeo, 25% Xarel.lo and 40% Parellada. PWS
    NV
    Spain
    372
  10. Langlois Chateau Cremant de Loire NV
    Langlois Chateau Cremant de Loire NV
     

    One of the larger and well-established houses, Maison Langlois was established in 1912. In 1973 it was purchased by the Champagne heavyweights Maison Bollinger. It’s an overachiever in its class, hands down.

    A blend of white and black grapes (Chenin Blanc, Chardonnay, Cabernet Franc and Grolleau) this refined white sparkling is lively and elegant, with slight hazelnut and brioche tones thanks to spending two years on lees.  And don’t be alarmed by the addition of black grapes – pinot noir is one of the main players in Champagne – the trick is not to press the black skins so no colour uptakes.



     

    2015
    Cabernet Franc, chardonnay, Chenin Blanc
    France
    423
  11. Bellenda Cosi  È Col Fondo
    Bellenda Cosi È Col Fondo
    The NV Conegliano Valdobbiadene Così È is a fun Pet-Nat style Prosecco, having undergone a secondary fermentation in bottle. Notes of sour lemon, pineapple, granny smith and crushed stone can all be found in the glass. It’s soft in texture yet bone dry, with stimulating acids and minerals which work to completely cleanse the palate between each sip. Flavors of dried apricot and pear linger along with a twang of mouthwatering citrus. Although a bit funky, this is a pleasure to taste. (92) ERIC GUIDO, www.vinousmedia.com

    Here the secondary fermentation in bottle is encouraged by the addition of unfermented must (juice) of the same wine. The wine does not undergo disgorgment and so retains the natural yeast sediment which, if disturbed, gives the wine a slightly hazy appearance. This is a nod to the traditional styles of the region enjoyed by the Cosmo family in the days of their parents and grandparents. It presents with a slightly softer profile and more subtlety of character than some of the other cuvees. For me it is the kind of wine that you want to pop at the start of a long lunch or dinner with friends, it is eminently digestible and provides serious ease for consumption. ROSCOE
    2017
    Italy
    499
  12. Torreblanca Cava Brut NV
    Torreblanca Cava Brut NV
    Torreblanca is a family owned finca or single vineyard of 22 hectares at the village of Moja, near Vilafranca del Penedès in the centre of the main zone of production for quality Cava. Theirs is a little basin vineyard, rolling down and away from the winery then up north toward Vilafranca. Dry and sunny, with good winds sweeping through and helping avoid rot and fungus. Montse Nicolas and her family have owned the property for 8 years, and also own another handy Cava outfit, Grimau. The estate itself has a vinous production history which dates back to the 15th century. THE SPANISH ACQUISITION

    Fresh, mineral nose; white nectarine, honey wafers, apple, crunchy aspect. Uncomplicated, correct palate with classic Cava lemony-apple-macadamia fruit; fine with shale and waxy florals. Beautifully simple and very stylish. 7 g/l residual, aged 19 months. 35% Macabeo, 25% Xarel.lo, 40% Parellada.
    PWS
    NV
    Spain
    372
  13. Quartz Reef Methode Traditionalle NV
    Quartz Reef Methode Traditionalle NV

    Salzburg-born Rudi Bauer is one of the most respected winemakers in Central Otago, having worked at Mission and Rippon amongst others before forming Quartz Reef in 1996 with Clotilde Chauvet from Champagne and Trevor Scott. They cultivate 15 hectares of Pinot Noir using multifarious rootstock and clone variations upon north-facing slopes of quartz deposits in Bendigo with supplementary fruit sourced from Central Otago. 

    The non-vintage Methode Traditionelle Sparkling is sourced from Gibbston and Bendigo, displays a captivating nose of oyster shell, orange-blossom and granite; the palate very well-balanced with good acidity and touches of lemon zest, green apple and just a faint hint of elderflower on the bone-dry finish. I doubt you will find a better non-vintage New Zealand sparkler. NEAL MARTIN

    Biodynamic farming, lees maturation, attention to detail, great vineyard sites. Rudi Bauer of Quartz Reef has many positives in the manifestation of his life work. Beyond that, and so often it’s hard to separate the person who makes the wine from the wine itself, he’s an outstanding human. And hilarious. That being said, it means little when wines are in brown paper bags being tasted. This wine leapt from the pack.

    Incredible intensity, inward concentration, a knife edge of acidity in finely wrapped layers of toastiness, marzipan, brioche with a sleek, lean profile of green apple and citrus. Fine, fine bubbles add dimension and freshness. Aside its precision, it’s gorgeous to drink, refreshing the palate with each sip, leaving lingering detail of the presence of the wine. Insanely good drinking. It’s fine wine personified. Kudos here. MIKE BENNIE, The Wine Front

    NV
    Sparkling Wine
    New Zealand
    373
  14. Delamere Sparkling Cuvee NV
    Delamere Sparkling Cuvee NV

    Delamere Vineyards were planted in 1982 in the Pipers River region in northeast Tasmania making it one of the oldest plantings not only in the region but in Tasmania. They have 6.5ha under vine and its age makes it a rare resource in Tasmania. The ironstone rich soils are perfectly suited to the cultivars of pinot noir and chardonnay, and was established in the traditional French design used in Burgundy and Champagne.

    The low yield per vine and the reflective heat from the ground produces wines with superior depth of flavour and ripe well-developed tannins. Vine age and subsequent natural balance are key factors in the consistent production of wines with great structure and harmony.

    Perfumed and pretty on the nose but then racy on the palate. It feels like a low-dosage style. Strawberries, lime blossom, grapefruit and lemon rind. It all sizzles out through the finish, with length to burn. CAMPBELL MATTINSON, the winefront 

    NV
    chardonnay, Pinot noir
    Australia
    490
  15. Bellenda Sei Uno Prosecco Metodo Classico DOCG 2017
    Bellenda Sei Uno Prosecco Metodo Classico DOCG 2017
    The 2017 Prosecco Superiore Conegliano Valdobbiadene Brut Sei Uno takes some time to blow off its intense display of stone dust and smoky minerals. Beneath, I'm finding notes of crushed yellow apple, ginger and dried flowers. It gains considerable richness in the glass, showing soft, pliant textures under a wash of delicate bubbles with a balanced inner sweetness, while coming across as decidedly floral in character. This turns salty and savory toward the close with a hint of lemon confit. The Sei Uno hails from the Rive di Carpesica cru and is produced through using a secondary fermentation in bottle. It's a beautifully pure and satisfying expression. ERIC GUIDO, www.vinousmedia.com

    The Bellenda crew are a bunch of crazy cats trying to start a small revolution in Prosecco. They are hell-bent on upping the quality. Firstly the property is located in the DOCG zone on the hills surrounding Carpesica, the heart of quality in the region, where as the bulk standard prosecco you see littering shelves all over the world tends to be grown down on the flats outside of the traditional area.

    Umberto is very quick to make a couple points, they are organic and have been since before it was a fashion statement and a marketing tool. They drastically restrict the yields, Glera in particular is very vigorous and this allows those mass producing Prosecco to achieve yields that should make a wine grower blush.

    They also use traditional method production compared to the usual tank method employed by most wineries. The result is a much finer and delicate prosecco with plenty of flavour and fine,
    2017
    Glera
    Italy
    499
  16. Bellenda Radicale Spumante Extra Brut Nature Metodo
    Bellenda Radicale Spumante Extra Brut Nature Metodo
    An extreme version of a sparkling glera, with no sulphites and no disgorging. BELLENDA

    Sourced from their best parcels of fruit this is, in many ways, the flagship of the estate but sadly also one of the smallest amounts made. For the initial fermentation about half of the fruit is left on skins and a portion (roughly 60%) is aged in barrel with the remaining portion resting in stainless steel. Secondary fermentation occurs in bottle and the wine is aged on lees for 24 months before being released sur lie (on its sediment) with zero additions an no sulphur used. It is a wild and heady bottling full of nuance and detail with gorgeous texture and plenty of intensity. Radicale brings together the Cosmo family's traditional methods and modern techniques, the result is a wine that is completely unique to Bellenda and the region. It is well worth hunting down. ROSCOE
    2015
    Italy
    499
  17. Bellenda Sei Uno Prosecco Metodo Classico DOCG 2016
    Bellenda Sei Uno Prosecco Metodo Classico DOCG 2016

    The 2017 Prosecco Superiore Conegliano Valdobbiadene Brut Sei Uno takes some time to blow off its intense display of stone dust and smoky minerals. Beneath, I’m finding notes of crushed yellow apple, ginger and dried flowers. It gains considerable richness in the glass, showing soft, pliant textures under a wash of delicate bubbles with a balanced inner sweetness, while coming across as decidedly floral in character. This turns salty and savory toward the close with a hint of lemon confit. The Sei Uno hails from the Rive di Carpesica cru and is produced through using a secondary fermentation in bottle. It’s a beautifully pure and satisfying expression. (93) ERIC GUIDO, www.vinousmedia.com

    Bright straw with a steady stream of bubbles. Clean and fresh, almost pungent aromas and flavors of toast, apple and peach that start soft and creamy but turn slightly bitter on the medium-long finish. Unlike most Proseccos, this is not a Charmat method, but is made by secondary fermentation in the bottle; spends six months on the lees. IAN D'AGATA, Vinous

    2016
    Italy
    499
  18. Bellenda Metodo Rurale 2016 1000ml
    Bellenda Metodo Rurale 2016 1000ml

    This is a project that Umberto had to fight to get his family to accept and something he is very excited about. The Glera is fermented on skins, bottled unfined and unfiltered which provides a natural haze. It's fruitful and textured with an inviting perfume of white flowers and subtle stone fruits. Dry and fine with the faintest twist of bitterness providing another element to this wonderfully refreshing drink. It comes One Litre, swing top bottles and I challenge anyone to not finish one when you open it. I love Cosmo's comment about this wine "We believe that a careful balance between nature and the human hand is the key for re-capturing wines that allow us to truly "savour the terroir." ROSCOE

    2016
    Italy
    499
  19. Akarua Brut NV
    Akarua Brut NV

    54% Pinot Noir, 46% Chardonnay. The fruit for this sparkling wine is sourced from a variety of Central Otago sub-regions, with varying soil profiles, vine age and aspect. All parcels are hand havested, whole bunch pressed and fermented seperately. 4% will be aged in old oak.  Individual parcels are subsequently blended with 15% reserve wine.

    Aged on lees in bottle following secondary fermentation for 18 months, riddled, disgorged, aged on cork for an additional minimum 3 mths before release.

    LIfted florals, citrus and stonefruit perfume, with freshly baked baguette. Palate is zesty and fresh, with complex autolytic toasted brioche notes and fine persistent bead. Lovely length and mouth filling richness balanced with bright acidity. The perfect aperitif. AKARUA

    NV
    chardonnay, Pinot noir, Sparkling Wine
    New Zealand
  20. Andre Clouet Grande Reserve NV 375ml
    Andre Clouet Grande Reserve NV 375ml

    ANDRE CLOUET (9/10) 

    Bouzy and Ambonnay are the epicentre of pinot noir in Champagne, and the Clouet family is the priviledged custodian of eight hectares of estate vines in the best middle slopes of both villages.  These are rich and concentrated expressions of pinot noir, wines of deep complexity, multi faceted interest and engaging character, yet with remarkable restraint and sense of control.  Recent tastings confirm my impression that this small and relatively unknown grower ranks high among Champagne's finest practitioners of pinot noir - and expresses one of the best value of all.

    100% Bouzy and Ambonnay pinot noir.  6g/L dosage
    Release after release, year after year, I have always marvelled at the lemon blossom freshness that Clouet manages to capture in pinot noir from two of Champagne's most powerful terroirs.  Here it is again, in a captivating interplay of fleshy mirabelle plums, white peaches, crunchy golden delicious apples, and even a hint of pepper.  Wild honey and mixed spice join the maelstrom along the way, gliding obediently into a well defined finish of soft minerality and integrated dosage. 
    TYSON STELZER, The Champagne Guide 2014-2015

    (100% Pinot Noir)The NV Brut Grande Reserve offers up layers of mineral-infused red fruits on a silky, mid-weight frame, with gorgeous length and a refined, subtle mousse. This impeccable, elegant wine shows terrific overall balance as well as complexity. I loved it. Andre Clouet is based in Bouzy, a village where Pinot Noir speaks with great eloquence, as is evident in these superb, pedigreed Champagnes.
    ANTONIO GALLONI, Robert Parker

    NV
    Champagne
    France
    376
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