2012 Seppelt Show Sparkling Shiraz, Grampians

It's hard to imagine that Seppelt was making sparkling shiraz at its famous cellar near the town of Great Western, in the Grampians region, as far back as the 1890s, but indeed it was. Heritage doesn't come much richer, deeper, or more individual. This release is wildly complex, rich in its base fruit, satisfying and intriguing. It tastes of licorice and leather, game and citrus, sweet raspberry/plum and earth. It's bold, savoury and mellow at once; it's melancholy and joy in one.

96 points Campbell Mattinson winecompanion.com.au

Seppelt Show Sparkling Shiraz from the Grampians is an Australian icon—bold, opulent, and uniquely homegrown. This wine is the pinnacle of a style that few regions in the world attempt and even fewer master. Seppelt, with its deep roots in Victorian winemaking since the 1850s, has long been the benchmark for Sparkling Shiraz, and the Show Sparkling is their crown jewel.

Crafted from premium Shiraz grown in the cool-climate Grampians region, this wine spends years resting on lees in bottle, developing complexity, texture, and richness that elevate it far beyond the realm of novelty. The fruit comes from mature vineyards with granitic soils and an altitude-driven coolness that helps preserve freshness and spice, even in this deeply structured style.

The base wine is fermented dry, with classic Shiraz depth—think dark plum, blackberry, baking spices, and hints of dark chocolate and anise. Secondary fermentation in bottle brings fine mousse and luxurious bubbles, followed by extended maturation—often for a decade or more—before disgorgement. The result is a sparkling red of serious depth: velvety tannins, layers of dark fruit, mocha, and exotic spice, all wrapped in a creamy, persistent bead and a savoury finish.

Winemaker Clare Dry (previously Adam Carnaby) continues to uphold the Seppelt tradition with a modern touch, balancing richness with freshness and never letting sweetness overpower complexity. This wine is a showstopper—perfect with glazed ham, roast duck, or even dark chocolate desserts.