Made using the traditional techniques of the French, the mellow and rich Peter Lehmann Black Queen Sparkling Shiraz remains unique to Australia. This native red wine is fermented in the bottle, aged on lees, then liquored and developed in the bottle in much the same manner as champagne.

Boasting a dark cherry red colour, the bouquet offers an enticing aroma of chocolate combined with cherries, plums, spice and hints of vanilla. This harmony continues in the exquisitely developed flavour of the sparkling shiraz, which is rich, yet soft and slightly sweet while offering a superb complexity.

Serving Sparkling Wines

Peter Lehmann Black Queen Sparkling Shiraz is typically served slightly chilled in the summertime. Refrigeration for 30 to 40 minutes prior to pouring enhances the overall body and flavor. During colder months, serving the vintage at room temperature is appropriate.

Shiraz and Food Pairings

Often thought of as the perfect celebratory wine, Black Queen Sparkling Shiraz is also delightful as a party starter, served with main meals or with dessert. Perfect for barbecues, the wine compliments every type of grilled meat. The sweet quality also compliments and offsets spicy dishes. Feel free to pour sparkling shiraz in combination with:

* Breads-Pizza crust, rye or sour dough

* Cheeses-Blue, Roquefort and sharp cheddar

* Fish and meat-Glazed ham, duck, turkey, quail and char-grilled meats along with salmon, tuna, pepperoni, salami and stews

* Sauces-BBQ, heavy red or spicy

* Fruits and vegetables-Berries, currants, dark leafy greens, eggplant, tomatoes

* Desserts-Black forest cake, chocolate cake, rhubarb pie, sticky toffee cake

Origins of Peter Lehmann Black Queen Sparkling Shiraz

The Black Queen Sparkling Shiraz was named in honor of Bathsheba, the royal whose rare and haunting beauty captivated King Solomon. While gaining popular in the 20th century, the history of shiraz wines date back to the late 1800s in the southern region of Australia. Spanning from the 1930s and through the next two decades, the Seppelt winery became the prime location of making what was once known as Sparkling Burgundy.

Peter Lehmann was born during the early days of shiraz development and became a wine-making apprentice at the age of 14. He also came to know the business end of the industry. Over the decades, he forged close relationships with local growers and eventually combined efforts with renowned winemaker Andrew Wigan in building and establishing his winery in an effort at keeping these vineyards prosperous. Lehmann's modest efforts began in the 1980s. However, production continued growing and his Black Queen version of shiraz gained notoriety by 1999.

Peter Lehmann died in 2013 but his passion for making great wines continues to this day and his partner in wine Andrew Wigam maintains the same quality ethic that the company was founded on. Peter Lehmann Wines now produce many wines of all styles and from the entry level to the highest expression and quality from the Barossa. Is it any wnder that Peter was known as The Baron of the Barossa!