This is just hellishly good fun, and hellishly good tasting as well.
Prime Shiraz parcels are fermented in the traditional way, only fermented a second time in bottle in the same way that Champagne is produced. The wine gets extra time on the lees (skin and yeast cells and stuff), plus the obligatory dosage for the second fermentation, all of which adds to the softness and richness of this true Australian delicacy.
This example is smooth (disregarding the bubbles), savoury but with a distinct Ribena-like blast of sweet blackcurrant fruit that develops into a meandering menage of blueberry, mulberry and chocolate. Served lightly chilled.
Marley Farm is a sub-label of Elysian Springs, run by Brad Rey and Glen Wandless, for fruit not grown on the main 200-acre Adelaide Hills estate. It allows for venturing outside the region, to the likes of Coonawarra for Cabernet or McLaren Vale for Shiraz, but with the Elysian Springs philosophies of sustainable viticulture and organic practices, with Brad and Glen only sourcing fruit from "farmer-mates" who are like-minded in their ethos for the land.
Elysian Springs was established by the Seppelt family in 1980 with the planting of Syrah (note the French terminology for Shiraz), Sauvignon Blanc, Pinot Noir and Chardonnay, thereby becoming one of the first vineyards planted to the latter Burgundian varietals in South Australia. When the Seppelt business was sold in the 1990s, the Elysian Springs vineyards were recognised as being some of the most premium sites held by the company, contributing fruit to some of Australia's most iconic red and white wines.