Don’t envy the French the Adelaide Hills has exceptional potential to make fine sparkling wines and Mordrelle have the passion to make it happen!  Handcrafted from the careful selection of grapes to the hand picking, turning, disgorging and bottling, we are sure you’ll appreciate and enjoy the fruits of our labour.

Bottles have been numbered, with 10 dozen available of the 2010 Museum Premium Sparkling Wine, and 20 dozen left available of the 2011 Adelaide Hills Sparkling Wine this year. Both wines are bottled fermented.

We have released a new project of red wines which has achieved recognition in the prestigious annual Adelaide Review HOT 100 Wines 2014. Awonderful achievement competing against 1200 wines entered.

2011 was a cold year with average yields – the few factors made this vintage very special.  We were impressed with the quality of the selected Chardonnay vines from the Adelaide Hills Region and the grapes were harvested before the big rains – perfect timing.

The grapes are pressed extracting the best juice.   Cold, primary fermentation is undertaken to preserve the fruit character and freshness.   Once the base wine is stabilised, we proceed to bottle the wine, the “tirage” or just the ferment process. We control the second fermentation in a very cold underground ambient enabling the finest bubble and great foam formation upon completion.  The yeast gives the initial characters of roast nuts, bread or brioche and many more with the texture intensifying with time