The production of “methode traditionelle” sparkling wines has been an integral part of the winemaking at Blue Pyrenees Estate for many years. Select parcels of Shiraz are nominated in the vineyard for sparkling wine production, due to their displaying prominent varietal and regional Shiraz characters, along with soft but prominent tannins. Approximately 7 days primary fermentation on skins, in open fermenters, is followed by gentle pressing and racking the wine off gross yeast lees. Two years maturing in large and small oak vats is followed by bottling and secondary fermentation takes place. A further minimum 1 year maturing on yeast lees in bottle, provides all the yeasty complexity and integration of all of the fruit flavours and the tannic red wine structure. Finally disgorging and the ultimate fine-tuning for consumption takes place.