Made in the methode champenoise style, of the same grapes that go into Classic Clare. Smells like Shiraz (which isn't always true of sparkling Shiraz), with full red plums that reappear on the palate. It's soft in the mouth, with fine mousse and bouncy red fruit. Finishes with steely-mineral drynesss. Winemaker Kerri Thompson suggests that you drink it like the Aussies do, as an apéritif before the Thanksgiving turkey.