Why we make our sparkling wine the hard way (and why it’s worth it)

There are a lot of ways to put bubbles in wine. Most of them involve doing it quickly, cheaply and in a tank. The method we use takes considerably longer, costs considerably more, and produces something that is, in our completely unbiased opinion, considerably better.

Both our Estrela NV Cuvée and our Sparkling Tempranillo are made using Méthode Traditionnelle, the traditional method. It is the same process used in Champagne and once you understand how it works, the difference in the glass starts to make a lot of sense.

So how does it actually work?

The short version: the wine goes through a second fermentation not in a tank, but inside the bottle you eventually open. A small amount of sugar and yeast is added, the bottle is sealed, and the yeast gets to work creating carbonation naturally. The wine then spends an extended period resting on the spent yeast cells — a process called lees ageing — which is where the texture and complexity come from. Those fine, persistent bubbles, that creamy mouthfeel, the brioche and baked notes you sometimes get — that is all the lees at work.

The alternative, used for most commercial sparkling wine, is the tank method: second fermentation happens in a large pressurised vessel, the wine is filtered and bottled under pressure, and the whole process is measured in weeks rather than months. It is perfectly fine for what it is. It is just not the same thing.

We do it the long way because the results speak for themselves.

Estrela NV Cuvée

Estrela — the name means star in Portuguese — is our sparkling white, made from Chardonnay, Pinot Meunier and Pinot Noir. It is bright and generous from the first pour, with brioche and freshly baked apple strudel on the nose, a fresh line of lime keeping everything lively, and a fine, creamy mousse on the palate. The finish is long and clean without being heavy.

It is the kind of bottle that makes an ordinary Tuesday feel like something worth marking. Serve it well chilled, pour it generously and drink it with whatever is on the table.

2023 Sparkling Tempranillo

This one raises eyebrows, and then it raises glasses. Sparkling red wine is genuinely unusual and Tempranillo is not a variety most people associate with bubbles — which is exactly why it works so well here. We handpicked fruit from our Highway Block specifically for its softer tannins, barrel-aged the wine in old oak for complexity, then gave it 12 months on lees before release.

The result is generous aromas of blackberry, violet and plum, with raspberry and dark cherry on the palate, soft tannins and a subtle savoury finish that makes you want another sip. Serve it chilled and it is one of the most interesting and versatile wines we make. Brilliant with a grazing board, a barbecue, or anything in between.

Two wines, one method, and a summer worth celebrating

Spring is here, summer is coming and both of these wines are at their best right now. The Estrela is your go-to for long lunches and celebration toasts. The Sparkling Temp is the one you put on the table when you want to start a conversation.

Both are available online and at the cellar door. If you haven’t tried the Sparkling Tempranillo yet, now is the time.