Sparkling Burgundy reds are made exclusively from the Pinot Noir while the whites are produced from the Chardonnay. ... The red Burgundy is generally lighter in colour and style than most other reds.
Sparkling Burgundy is one of the unique wine styles of Australia. Made predominantly from Shiraz, Sparkling Burgundy is undergoing a well deserved renaissance in the marketplace.

The first Australian Sparkling Burgundy's were made in Victoria, around the Great Western region, but many of the most popular styles have always come from McLaren Vale, where the rich, soft Shiraz is perfect for sparkling base.McLaren Vale Shiraz vines are the source for this intense, ripe fruit. A small amount of Cabernet Sauvignon is also used to add some complexity to the palate. The fruit is picked at optimum ripeness to encourage sweet fruit characters which are so important in Sparkling Burgundy.The base wine is made in much the same manner as the other full bodied dry reds at Andrew Garrett.

The fruit is allowed a fairly warm ferment to encourage colour and flavour extraction. The free run and pressing are blended together with ferment to encourage colour and flavour extractions, with the small amount of pressings juice giving the wine its backbone and structure. After malo-lactic fermentation the wine is placed in old French and American oak barrels for a period of 12 months before it is bottled with tirage liqueur and the secondary fermentation takes place in the bottle. After a period of 6 - 12 months on tirage the wine is disgorged and re - bottled for release.

The Andrew Garrett Sparkling Burgundy or now know as Sparkling Shiraz is one of Australia's most popular. It is full bodied with lovely ripe Shiraz character and a soft finish. The wine has a deep rich colour and an excellent mousse.Perfect with roast game meats and an absolute treat with the Christmas turkey and cranberry sauce. 13% alcohol volume.