Wine Type: Sparkling Red

(2010) Lovely nose on this traditional method, sparkling red wine. Berry fruit is deep and rich with a more bloody, meaty, gamy depth than the still Vinhão. Quite a complex nose, little floral rose-hip nuances and lovely more of that bright cherry fruit and a touch of chocolate. On the palate the tannins are big, deep and meaty making this delightfully chewy, with the depth of cherry and chocolate, hinting at deep raisin flavours, is delicious. The acidity is perfect, but the support of those tannins and the creamy mousse adds lots of depth, breadth and substance.

(2008) Earthy, deep, a spice and cinnamon note with berry fruit. The fruit is quite grippy and full, with an edge of tannins to earthy red fruits and good acidity keeping this appearing dry yet fruity and crisp. Great fun.

(2003) What a delightfully different wine this is; 100% Cabernet Franc, deep red fizz, made by the Champagne method. The nose is deep and powerful, with wafting aromas of chocolaty, dark red fruits; loganberry and mulberry, with a little hint of jammy raspberry too. On the palate the mousse is generous and persistent, and there is a sweetness on the attack that is soon overtaken by lots of savoury, quite plummy flavours, with a base of cassis and raspberry fruit. Like a supercharged kir royale, this would be great fun for a summer garden party or, with chocolate dessert.

(2002) The leather, spice and cherry nose of this wine is quite startling at first, with a jammy raspberry fruitiness and a hint of gamy, animal quality. Lovely rolling mousse, and tannins kick in on the palate, though there's a residual sweetness too. I find this Pinotage wine a little disjointed, but it is fascinating stuff that I know others love.

(2002) The leather, spice and cherry nose of this wine is quite startling at first, with a jammy raspberry fruitiness and a hint of gamy, animal quality. Lovely rolling mousse, and tannins kick in on the palate, though there's a residual sweetness too. I find this Pinotage wine a little disjointed, but it is fascinating stuff that I know others love.

(2000) Pamela Geddes was showing her baby, the sparkling red she makes in Yecla, in the south-east corner of Spain. Pamela is delightful woman and fellow Scot. She studied biochemistry at the University of Strathclyde before becoming a true flying winemaker, being the first person to vinify sparkling Shiraz for Yalumba in Australia. This wine is getting better and better in bottle, with creamy cherry and red berry fruit punched through with raspberry acidity and a touch of chocolaty depth. Nice, dense and persistent mousse creates a totally luxurious mouthfeel.

(2000) Inky colour. Deep purple/black. Lovely nose of bitter dark chocolate and ripe damson, plum and blackcurrant fruit. Softly foaming and nicely weighty mousse that persists through those chocolaty flavours, sweet fruit and kick of tannins. Good acidity.

(2000) Geddes is actually a fellow Scot who studied biochemistry at the University of Strathclyde before becoming a true flying winemaker. She makes this wine in Yecla, in the south-east corner of Spain. The nose has very creamy cherry and red berry fruit with lots of raspberry punching through. The palate is good: very fruity with a touch of chocolate depth and a nice long finish, the mousse persisting and creating a very luxurious mouthfeel. The best sparkling red I've tried.