Wine Talk

Snooth User: Terence Pang

Couple of Aussie sparklings

Posted by Terence Pang, Sep 22, 2013.

I'm not sure how much Australian sparkling wine gets sold in the USA. Wouldn't blame you if your second choice was prosecco or cava, right after champagne. But many Australian wine makers have spent time working vintage in both Champagne and in Italy, so rest assured we're certainly no slack in terms of the technical skill to make sparkling wines. And you get get some pretty decent stuff on the cheap side.

Taltarni Brut 2010, Pyreness, VIC (multi-regional sparkling)

Taltarni operates out of the Pyreness, VIC but the fruit for the vintage Brut is sourced from multiple states, namely Victoria (65%), South Australia (24%) and Tasmania (11%). Produced using methode traditionnelle, i.e. fermented in bottle to achieve dissolved carbon dioxide for the bubbles. It is composed of Chardonnay (53%), Pinot Noir (44%) and Pinot Meunier (3%). AUD$20. Pale yellow colour, soft aromas of smokey mandarin citrus, nougat and apple. Fine mousse, nice creamy rounded mouthfeel. Very flavoursome, high acidity (7.9g/L) and certainly sweet (10g/L). Notes of honey, fresh lemon fruit, Fuji apple, a well-balanced weight leading into a smooth lingering finish. Drink now – 2015. 

Seppelt Salinger Vintage Cuvee 2009, Great Western, VIC (multi-regional sparkling)

Made from Chardonnay (63%), Pinot Noir (28%) and Pinot Meunier (9%), and includes up to 5% aged reserve wines for added complexity. This is a multi-regional wine, with fruit sourced from the cool climate sparkling regions of Henty (70%), Adelaide Hills (25%) and Mornington (5%). The wine is left to rest and develop in the underground cellars at Seppelt Great Western (VIC) for a minimum of three years before release. AUD$26. Clear, pale straw yellow colour. Youthful aromas of green apple and lime citrus, hints of raw nuts and white pepper. Very fine mousse texture, I’d personally prefer larger bubbles for a more robust mouthfeel. It has med+ acidity (specifications state 7.3g/L which is on the lower side of white wines), and weighs in at 12% alc. Flavours of lemon, lime rind, green apple, fresh and persistent finish. This is a good quality wine for this pricetag. Drink now.


Reply by edwilley3, Oct 5, 2013.

I've tried Taltarni before, I think. It was solid as I recall. However, I have not tried the Seppelt. I used to love their Tawny port, which disappeared from all shelves I saw. I've read good things about Seppelt and have wanted to try other wines for a long time.


Hopefully someone will be smart enough to bring them in.:)

Reply by Terence Pang, Oct 7, 2013.

Hi Ed, 

I'm guessing you mean the Seppelt tawny port produced by Seppeltsfield which is the winery from the Barossa Valley South Australia. While often regarded as the same entity, which is true from a business perspective, I do not due to their forked origins. Seppeltsfield was founded in 1851, while The Best Western winery was founded in 1865.

The latter was acquired by Seppeltsfield in 1918, but continued producing sparkling wine and table wine till present under the Seppelt name. Try the Chalamber Shiraz, a good 7-10 year old cellaring wine.

The former is the one which is renown for their fortifieds and ports, as well as table wine under the Seppeltsfield label. 

Additional trivia fact, Seppelts was founded by Joseph Best, and his brother Henry Best founded the Best's Great Western winery in 1866. Their Thomson Family Shiraz and Bin 0 Shiraz are great drinking too!

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