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Cellar Press Special
A distinctly Australian drink that has become a Christmas tradition for its affable partnership with cold meats and cranberry sauce. Rich red berry fruit, a dry palate and some yeasty molasses complexity. Its spirited bead supports a clean lasting finish.'IT really is an Aussie original, this: no one else anywhere on earth makes fizzy purple wine from rich, mellow, ripe shiraz. And no winery in the country has more experience (120 years) with sparkling burgundy - as it used to be known - than Seppelt in Great Western. Drink now with peppered kangaroo, or cellar for 10 years and drink with tangy cheese.' - Australian |Max Allen.'Mostly a Christmas treat, but winter is the perfect season for this classic, brimming with frothed and vibrant colour, plush spiced plum and blackcurrant flavours and a thankfully not overly sweet.' - Sunday Herald Sun | Tony Love.
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