Peter Rumball is an Australian Methode traditionelle specialist who led the 1980s renaissance into sparkling red. Rumball produces a wine, rich in varietal character, which has made him famous amongst cognoscente. The palate of SB19 is an accord of dulcet Coonawarra fruit and dusty Terra rosa tannin. Rumball makes a priority of striking perfect balance, the interaction at time of disgorgement with liqueur dosage is taken very seriously. SB19 will evolve handsomely over time, although the palate is set up for maximum enjoyment right now.

SB19 is the Rumball house style of non vintage, strictly Coonawarra Shiraz. Designating Sparkling Blend Nineteen is Peter Rumball's way of recording the tirage. The most expert, small batch vignerons are contracted by Rumball to grow grapes on a system of high, double wire trellises. Following a minimum of nine months on yeast lees, a special formula Expedition liqueur is added at disgorgement to activate the mousse. SB19 is ready to drink now, but could be cellared for two to three years if you thirst for added complexity. If cellaring, lay the bottles down in a cool place with very little temperature fluctuation, this will help the cork to stay moist and protect pressure seal on the bottle.