Download

Download

Our Remote Support Tool

Buy

Services

What can we do for you?

Support

Live Support

Live chat with a technician or call us @ (585) 568-7755

Geyser Peak Winery Sparkling Shiraz

The name’s Ida Finkelstein-Brown, but my friends all call me Spawkles. You can too if you play your cards right, Toots.

Why Spawkles? I suppose it’s on account of all my shiny bips and bops. If it catches light and reflects it, I gotta have it.

Take, for instance, this Spawkling Shirazy here. They say the deep garnet red color produces a richly colored mousse foam on the surface and the aromas of pepper, berries and vanilla add complexity and intrigue. But I don’t know nothin’ ’bout all of that.

What I do know is that I look fabulous holding a glass of it while wearing my bedazzled jean jacket. You see the face in sequins on the back right there? That’s an homage to the beautiful and talented Barbara Streisand. Love you, Babs.

Still, I do enjoy the way it tastes. The bubbly, not the jacket. It’s got a wonderfully soft, creamy texture. Kinda reminds me of that pink cream soda, only much fancier. And speaking of bubbly, it’s like a regular bubble party in there. Look what happens when I pour some in the glass. First the fizz and then POP! POP! POP! Now how do ya like that?

Anyway, I gotta go. I hear they got some purple glitter Crocs down at the market. I gotta get there before all the Bridge ladies snatch them all up.

Winery Retail Price: $ 102.00
Average Shipping:  $ 18.00
Average Tax: $ 4.90
Woot Shipping:  (-$ 5.00)

Total MSRP:   $ 119.90

 

 

  • Appellation: Sonoma County
  • Grape Variety: 100% Shiraz
  • Storage/Type: 100% American Oak, 100% three and four year old  oak
  • Maturation Time: On lees, 22 months
  • Alcohol: 13.5%
The 2007 Sparkling Shiraz is made from a small selection of our reserve lots of hillside Sonoma County fruit. The blend was barrel aged for 15 months in combination of three and four year-old seasoned American oak barrels, to gain maturation effect, rather than oak character.
 
The blend was then put down on tirage to undergo a secondary fermentation. In the traditional French manner, a small amount of sugar and yeast are added to the wine prior to bottling. The subsequent fermentation in the bottle produces the natural carbon dioxide bubble in the wine. The wine was then left on its yeast lees for twenty two months. During this time, the carbon dioxide in the wine becomes progressively integrated and has the effect of producing the tiny bubbles and fine bead seen in the glass. The lees contact also adds to the creamy texture on the palate and retention of the mousse.

 

 

Woot

Comments



Comments are closed.

TigerDirect