I get nostalgic with Sparkling Red. There’s not enough of it drunk. For me, it has been a long time staple on Christmas morning (yes morning, not lunch) with bacon. But why only once a year? It is a unique Australian style that pushes richness, flavour and effervescence and is equally at home to matching brunch or chocolate based desserts. David Horne is the winemaker. A home base Barossa blend of Cabernet Sauvignon, Shiraz and Grenache. Classy packaging as is the Corryton Burge style.

Corryton Burge, Sparkling Red, Barossa, NV

Deeply coloured with plenty of fast, tight bubbles. Rich and expressive nose of espresso, chocolate ganache, cherry compote, blackberry jam, ‘burnt ends’, cigar tube, roast padrón peppers and old leather. Full and broad with a raspy mousse. Black tea, black cherry and black berry. 70% dark choc. Rustic finish with a roguish, earthy charm. Darkly elegant. Match to Char Siu Pork, coffee rubbed eye fillet steak or baked chocolate self-saucing pudding. 

RRP: $28
Alc: 14%
Rating: 90/100

Wine sample courtesy of Corryton Burge and Blend PR