d'Arenberg The Peppermint Paddock Sparkling Chambourcin

Surrounded by peppermint gums, the block that was replanted in 1989 to Chambourcin, which is a hybrid variety that has proven itself as a successful variety for red wine production.
When the fruit is fully ripened and picked, it retains high levels of natural acidity during fermentation and its flavour profile is very dry. The Peppermint Paddock Chambourcin possesses all the hallmarks of the variety, an abundance of colour, flavour, tannin and acid, perfect for a sparkling red wine.

After excellent winter rains and then a warm wet spring the vineyards were set for a good start to the vintage. Flowering was consistent and the first time crop sizes looked more normal than in previous years. We experienced the coldest January for 12 years followed by a warm February with 4 very hot days which encouraged ripening. The success of this wine can be put down to the evenness of the ripening period leading up to picking, which maximised fruit character and the concentration of flavour.
The Winemaking
Each batch of fruit received was gently crushed in our gentle Demoisy crusher. The must was then transferred to our open fermenters where the seeds and skins were submerged beneath the free run juice. The must received no plunging or pumping-over whilst the juice was fermenting on its skins for up to 14 days, after which it was basket pressed. The assemblage of reserve wines were then added prior to tirage for the secondary fermentation. Once complete, the wine spent time on its lees and was then disgorged with expedition liqueur added completing the process prior to packaging.
The Characteristics
Upon release, it exhibits a deep appearance of vibrant black, crimson-purple mousse with a fine persistent bead that can only be described as a ‘Ring of Pearls’. A rare and wonderful sight in sparkling wines.
The aroma is dry, none of those sweet and lifted strawberry-bubblegum confectionary characters here. Dominated by the freshness of violets, rhubarb, herbs and then the intensity of raspberries and blackcurrants and a hint of leaf.
The palate is focused, dry, and totally refreshing. A beautiful up-front mulberry mousse creaminess runs right through to the finish (The aged reserve wine, particularly from the year ’96, has a lot to do with this). The final wine has a lighter bodied nature as it is lower in alcohol than previous Peppermint Paddocks, but clearly more satisfying.
The finish is dry and pointed with tannins integrated and balanced with the dosage liquoring and acidity. The liqueur material is aged Vintage Fortified Shiraz which gives the wine an added lush complexity and a slight liquorice and mineral character to the long and abundant mulberry raspberry fruit characters.

Looking out from The Cellar Door, the Peppermint Paddock block is located to the left, running down the hill, side on a windswept south facing slope overlooking McLaren Vale to St Vincent’s Gulf. Originally planted to Shiraz in the 1880’s, vines have struggled to survive on the Peppermint Paddock, let alone bear fruit.