Peter Lehmann Masters Black Queen Shiraz

Peter Lehmann Masters Black Queen Shiraz Sparkling WineSparkling Shiraz is exactly that. A deep red, lightly spicy sparkler.

It’s also an Australian institution. Peter Lehmann is a Barossa institution too and he makes one of the best. It’s a bit confusing a first – yes it’s chilled and red, and a bit sweet, and fruity but not tannic… but just go with it. Australians love to serve this at barbecues and it does work well with burgers and spicy wings. But I love it most with a really good curry.

The Masters wines are the top tier of Peter Lehmann’s original classic Barossa varietals, made for the long term and released with bottle age to capture their full potential. These wines are named after a person or event that has played an intrinsic role in the Peter Lehmann story.

Intensely flavoured Shiraz grapes from old-low yielding vines create this wine inspired by the groundbreaking ‘Sparkling Burgundy’ of the 1950s – one of Australia’s unique contributions to the wine world.

Named after the Queen of Sheba, this Black Queen is deep in colour, with aromas of chocolate and dark cherry and full of exotic fruit flavours.
Beautifully deep in colour with a persistent fine bead.

The bouquet shows hints of Satsuma plum and black cherry leading to an explosion of dark, exotic fruits on the palate- a very special sparkling red for times of celebration.

Awards: Bronze – 2015 Barossa Wine Show

Food Pairing Suggestions: The perfect celebration wine- a great party starter and wonderful for a lazy Sunday brunch. Try it with smoked oysters wrapped in bacon and grilled, roast turkey or peking duck pancakes.

Storage Instructions: Store in a cool, dark environment laying flat on its side.
Serving Recommendation: Serve at room temperature
Country of origin: Australia
Alcohol Content: 14% Vol
Brand Peter Lehmann Masters
Type: Red Wine / Sparkling
Vintage: 2011
Dominant Varietal: Shiraz
Region Produced: Barossa Valley
Varietal Composition: Syrah/Shiraz 100%

The grapes were fermented on their skins for a week to 10 days, pressed, clarified and then matured for 12 months in French oak hogsheads. The base wine was then bottle-fermented and aged on its lees for two years. Beautifully deep in colour with a persistent fine bead. The bouquet shows hints of Satsuma, plum and black cherry leading to an explosion of dark exotic fruits on the palate. A very special sparkling red for times of celebration.