Bubbly first a timely boon

The first automated sparkling wine-making line in the Great Southern is expected to prompt a timely spike in regional sparkling wine production, as bubbly varieties grow in popularity.

Picture by Josh Nyman: Somerset Hill Wines owner Graham Upson is ready to lift sparkling wine production in the Great Southern.

Somerset Hill Wines in Denmark imported the disgorging line, with a six-figure value, to its winery a month ago after 13 years of producing methode champenoise sparkling wines by hand.

Somerset Hill already produces blanc de blanc and pinot chardonnay sparklings, some of which are exported to China.

Owner Graham Upson said the purchase, which contains components imported from Italy, France and Germany, showed his commitment to sparkling wine, both for his own label and others in the region.

“This is the ant’s pants, the best in the industry … we’re serious about champagne,” he said.

Mr Upson said since his first release of 40 sparkling-wine cases in 1999, production had risen to 1500 cases per year and further increases demanded more efficient disgorging methods.

The contract disgorging service he is offering has already pricked up ears in WA, with producers from Denmark, Frankland, Mt Barker and Margaret River registering their interest in Mr Upson’s investment.

Howard Park, which installed a disgorging line at its Margaret River winery in 2010, has enjoyed flowing success since making the automated switch.

Marketing manager Debbie Cowlishaw said producing sparkling wine set Howard Park apart from other names in the local industry.

“It distinguishes us from other wines, we’ve seen a big uptake,” she said.

Great Southern Wine Producers’ Association chairman John Sprigg applauded the investment, and said it was a positive business move for the region.

“It will give another option to businesses to tackle sparkling production, because traditionally making sparkling is expensive,” he said.

josh.nyman@albanyadvertiser.com