Sparkling Shiraz occupies a distinctive place in Australian wine history. Full-bodied, deeply coloured and served chilled, it combines the structure and dark-fruit character of Shiraz with the freshness and effervescence of sparkling wine.
The style can range considerably. Younger examples emphasise fresh blackberry, plum and spice, while more mature and complex releases can develop savoury notes of leather, earth, chocolate and dried fruit.
Although closely associated with celebrations and the Australian Christmas table, the best examples have also developed a strong following among collectors, particularly when released with extended bottle age or after later disgorgement.
The History of Australian Sparkling Shiraz
Sparkling red wine has been made in Australia since the late 19th century, when the style was commonly known as Sparkling Burgundy.
Despite the name, these wines had no connection to Burgundy in France. The term was part of an earlier Australian naming tradition that borrowed established European regional names for locally produced wine.
As Australian wine labelling evolved, Sparkling Shiraz became the more appropriate description and developed an identity closely associated with Australian red-wine regions including the Barossa Valley and Coonawarra.
Today, it remains a relatively unusual style internationally and a distinctly Australian part of the sparkling wine category.
How Is Sparkling Shiraz Made?
Sparkling Shiraz begins as red wine, which makes its production quite different from that of most white sparkling wines.
The Base Wine
Shiraz is fermented on its skins to extract the colour, flavour and tannin expected of a red wine. Depending on the producer and intended style, the base wine may also undergo maturation before the sparkling process begins.
Fruit source matters considerably. Shiraz from the Barossa Valley, Coonawarra and other Australian regions brings different expressions of ripeness, structure, spice and regional character to the finished wine.
Creating the Sparkle
Many established examples use secondary fermentation in bottle, followed by a period of lees ageing before disgorgement. Other production methods are also used across the broader category.
For wines given extended maturation, the sparkling process can add another layer of texture and complexity to an already structured red base wine.
Dosage & Final Style
Dosage can play an important role in Sparkling Shiraz, balancing the tannin, acidity and intensity of the base wine.
Some producers use distinctive dosage components, including mature wines or fortified material, as part of their house style. Others take a drier approach.
This helps explain why Sparkling Shiraz can range from rich and generous to considerably drier and more savoury expressions.
Rockford Black Shiraz
Few wines are as closely associated with the category as Rockford Black Shiraz.
Produced in the Barossa Valley, Black Shiraz has developed a particular following for its combination of mature Shiraz character and traditional sparkling-wine production. Its extended production and ageing process means releases can reach the market with considerably more development than many sparkling reds.
Different disgorgements and mature releases are particularly sought after, making Black Shiraz as interesting from a cellaring perspective as it is as an expression of the style itself.
Sparkling Shiraz Across Australia
The Barossa Valley has a particularly strong association with Sparkling Shiraz, with producers including Rockford, Langmeil and Hentley Farm offering their own interpretations.
Coonawarra provides another perspective. Its distinctive Cabernet and Shiraz tradition carries into sparkling red production, with Majella among the region's recognised examples.
Sparkling Shiraz is also produced elsewhere in Australia, with differences in region, base wine, ageing and dosage creating considerable variation between bottles.
Beyond Sparkling Shiraz
Sparkling red wine isn't exclusively Australian, nor is Shiraz the only red grape used to make it.
Italy has its own longstanding sparkling red traditions, most notably Lambrusco from Emilia-Romagna. Made from the Lambrusco family of grape varieties, these wines can range from dry and savoury to sweeter, fruit-driven styles.
Lambrusco is quite different from Australian Sparkling Shiraz in grape variety, production and regional tradition, but demonstrates the broader possibilities of sparkling red wine.
What to Serve with Sparkling Shiraz
Sparkling Shiraz is generally served chilled, bringing freshness to the wine while retaining its red-fruit, spice and savoury character.
Its combination of fruit, tannin and acidity makes it particularly well suited to richer foods. Roast meats, glazed ham, duck, barbecue and charcuterie are natural matches, which helps explain the wine's longstanding association with the Australian Christmas table.
Mature examples can be more savoury and complex, making them worth approaching much as you would an aged still red rather than simply as a celebratory sparkling wine.
Shop Sparkling Shiraz & Sparkling Red at Kent Street Cellars
Our collection spans current releases, mature bottles and harder-to-find Sparkling Shiraz from producers across Australia, alongside selected international sparkling reds.
Explore Rockford Black Shiraz, Majella, Langmeil, Hentley Farm and more, with Australia-wide delivery and same-day delivery available across Sydney.
