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Classic varieties, early picking, gentle processing of exclusively free run juice, fine attention to juice composition and clarity, cold and slow fermentation with classic sparkling wine yeast and then extended yeast lees aging – these are the hallmarks of our base wine production for Azahara. Each year, the best of these parcels are ‘folded’ into a modified solera system, which cross-blends at least six past vintages and the yeast autolysis products that have accumulated over this period. In this way, fresh, new wine flavours are blended with progressively older and more complex flavours. A final, secondary fermentation is then initiated to naturally charge the wine with its fizz and to bring everything into harmony. 
 
Pale straw with a deliciously fine bead. Elegant and complex with lemon, light malt and fresh bread aromas. Bright acidity balanced by a creamy, malty body with fresh lemon, Camembert and bready flavours and a good lengthy finish. A fine persistent mousse.  
 
Gold Medal ~ 2012 Decanter World Wine Awards

A terrific local sparkler that won a gold medal in international competition against French Champagne. Amazing value. Ian MacTavish, Better Homes & Gardens, September 2012
 
This humble sparkling wine made by the charmat, or tank fermentation, method won a gold medal at the recent Decanter Awards and it really is damn good. Creamy almond and stonefruit with a persistent finish, and all from fruit grown on a desert. Ray Jordan, The Weekend West, Perth, 28th July 2012
 
The Deakin Estate crew are crowing about this chardonnay-pinot noir sparkler after it won a gold medal in the Decanter magazine's 2012 World Wine Awards. It's green-tinged straw in the glass, has medium-fine bubbles and has scents of melon and croissants. Grapefruit flavour shows on the front of the palate, butterscotch, almond and yeast characters chime in on the middle palate and steely acid refreshes at the finish. John Lewis, Newcastle Herald, 11th July 2012
 
Quality Aussie fizz that picked up a gold medal at last week's Decanter World Wine Awards. A blend of chardonnay (75%) and pinot noir (25%), much of it older material, flashy and refined with bready notes on the nose, lemony fruit flavours, a fine persistent bead and a creamy finish. Kerry Skinner, Illawarra Mercury, 2nd June 2012
 
A few months back I raved about the current release Deakin cabernet which is one of the best value-for-money wines on the market this year. Well, this easy-drinking sparkler has just laid claims to sit alongside it, winning a gold medal at the prestigious Decanter World Wine Awards in the under $12 category. A nice find bead, slightly creamy and with some citrus crispness, it's terrific value. Rick Allen, Hills Shire Times, Sydney, 5th June 2012

This sparkling wine from Deakin Estate won a gold medal at the Decanter World Wine Awards in London recently – quite a remarkable feat for a bargain basement bubbly. It was the highest-scoring Australian sparkling wine and sat alongside the likes of Charles Heidsieck, Deutz, Piper Heidsieck, Mumm and Taittinger in winning gold. How does it taste? Crisp, clean, fresh and very quaffable. Perfect for a party or an afterwork pick me up. Windsor Dobbin, The Sunday Examiner Magazine, 10 June 2012

This humble little $14 sparkling wine made by the charmat, or tank-fermantation method, won a gold medal at the Decanter World Wine Awards. Not bloody bad and the wine is damn good. Creamy, mealy almond and stone fruit with a persistent finish. And all from fruit grown on a desert. Rating: 92 Points; Best Sparkling Under $20; Ray Jordan, Top 100 Sparkling, The West Australian, November 2013
 

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