Silentium Sparkling Shiraz
Sparkling Shiraz is a Barossa classic. It’s the official breakfast wine of the Barossa and favourite holiday season and celebration go-to. Our Sparkling Shiraz is crafted in the traditional method, only in select years. We’re proud to include 2012 Silentium Sparkling Shiraz in our current vintage range, as 2012 was a standout year for reds across the Valley.
2012 Silentium Sparkling Shiraz was created from select barrels from the Lotties Vineyard, which were set aside to age in oak for three years. They were individually bottle-fermented then aged on yeast lees for two and a half years in the traditional méthode champenoise. This vintage is an outstanding example of Barossa Sparkling Shiraz, which has a heady aroma of fresh boysenberry, vanilla and spice followed by a bright, lively, mousse-like palate that sings with plum. The finish is warm and well rounded, and you’ll detect notes of fresh strawberry.
Is there a better way to welcome in spring than a Barossa Valley Sparkling Shiraz themed brunch? Or perhaps you’d rather kick off your next garden party or family dinner with this wine. It’s gorgeous served with fresh oysters (check out Wyndham’s amazing Oyster Aspic recipe below) or your favourite dark chocolate.
The Wine
2012 Silentium Sparkling Shiraz
Available now online and in the cellar door
Drink with
Wyndham’s Oyster Aspic
Ingredients
- 12 fresh oysters
- oyster knife
- 1 leaf gelatine
- 80ml salt water (make with sea salt & spring water)
- fresh dill fronds
- rock salt or ice for serving
Lime Mayonnaise
- 1 tsp dijon mustard
- juice and zest of 1 lime
- 1 clove garlic, crushed
- splash of cider vinegar
- salt
- white pepper
- 1 egg yolk
- 100ml grape seed oil
Method
1. To prepare lime mayonnaise whisk together mustard, lime, garlic, vinegar, salt and pepper until combined. Add egg yolk and whisk to combine. Continue to whisk vigorously while adding the oil in a slow stream until all ingredients are emulsified together. Cover and refrigerate until needed.
2. Shuck your oysters with the oyster knife and being careful to reserve all the sea water remove oysters from the shell (an easy way to do this is to place a metal strainer over a bowl and pour the opened oyster in separating the oyster and reserving the sea water below). Cover oysters and refrigerate until needed.
4. Combine salt water and reserved sea water from oysters (approximately 100ml in total) in a small saucepan and bring up to temperature for dissolving the gelatine. Place gelatine leaf in cold water for 1 minute then remove and squeeze out excess water, then add to salt water and whisk until dissolved.
5. Place rock salt or ice on a serving platter and place oyster shells to make them as level as possible. Spoon 1 teaspoon of mayonnaise into each shell and top with an oyster. place a dill frond on top of each oyster and then carefully pour over the salt water solution (before it cools and begins to set) to fill each shell.
6. Refrigerate and allow to set.
7. Serve with a glass of Silentium Sparkling Shiraz and enjoy.
Wyndham’s tip – never buy oysters pre-opened in the shop, they’ve been washed and have lost their sea water & taste. Instead buy the freshest tightly closed oysters you can find and shuck them at home.
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