This, quite simply, is a great sparkling Shiraz, inspired by the Sparkling Burgundies of Colin Preece at Great Western, and made using fundamentally the same techniques. The base wine is matured in large old wood for three years before being tiraged, and then left on lees for a year before disgorgement and further cellaring prior to release. This particular bottle was part of the September '96 disgorgement. Almost impossible to procure; sold only through Adelaide retailers and by mailing list and cellar door, and sells out almost overnight with a limit of six bottles per customer. The unique personality of Robert O'Callaghan comes rocketing through the newsletter, which at the end of the day is probably the best way of getting hold of these scarce wines.