Old man Satch has been a collector of Seppelts Sparkling Shiraz or Burgundy as it was known until the Frenchies banned us for using the term, and introduced both Lisa and Marcus to the style. This is our first crack at it, owing to the fact we were lucky enough to secure some high quality shiraz grapes from Purple Hen on Phillip Island where Satch spent 5 years winemaking when he first moved back to South Gippsland. We love the fresher early bottled style of Sparkling Shiraz, so decided to make a complex base wine, including whole bunches in the fermentation, aged in barrel for 9 months then sent to bottle with carbonation, a little Rutherglen muscat and balanced dosage (sugar).