I’m not a big fan of sparkling reds but I enjoyed them in Australia. D’Arenberg’s Peppermint Paddock was one of the best I tried. It was interesting to try a wine made from not very popular hybrid grape variety – Chambourcin.
What this wine has in common with peppermint?
“Surrounded by peppermint gums, the block that was replanted in 1989 to Chambourcin, which is a hybrid variety, has proven itself as a successful variety for red wine production. When the fruit is picked fully ripe it retains high levels of natural acidity during fermentation and its flavour profile stays 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.”
Peppermint Paddock Sparkling Red NV has a sexy violet colour and lots of bubbles which quickly disappear. The bouquet is weak but very beautiful – sweet cherry liqueur, strawberries and flowers with eucalyptus and mint aromas.
In the mouth the wine is fresh, sophisticated, light and harmonious. On the palate The Peppermint Paddock has sweet cherries, strawberry chocolate, and some liqueur aftertaste with intense ginger notes, herbs and spices. It’s off dry, for me was a little bit too sweet but very high acidity made it taste pleasant. The finish is fresh and crispy with herbs and sweet cherries chocolate. It’s not the best wine to drink often, but definitely is worthwhile tasting and slightly chilled is an amazing aperitif.
Let’s listen to what Chester d’Arenberg Osborn says about this wine (You Tube license – d’Arenberg Wine)
Peppermint Paddock Sparkling Red Chambourcin – details:
Wine – Peppermint Paddock
Country – Australia
Region – South Australia
Appellation – McLaren Vale
Vintage – NV
Grape varieties – Chambourcin 100%, old Vintage Fortified Shiraz
Producer – d’Arenberg
Winemaker – Chester d’Arenberg Osborn; Jack Walton
Vineyards – Chambourcin planted vineyards in McLaren Vale
Style and type – sparkling; red, dry-off
Alcohol – 14,5%
Barrel ageing – no
Serving temperature – 9°C
Cellaring – 3-4 years after bottling
Price range – 28$
Others – some old vintage fortified Shiraz added to reach more complexity; must fermenting on its skins up to 14 days; basket pressed; pH 3.04; RI 24g/L; TA 7.4;
Tasting date – March 2015; d’Arenberg, McLaren Vale, Australia