d’Arenberg The Peppermint Paddock Red Sparkling Chambourcin NV
A vibrant purple and persistent mousse, the bead lively; a wine that tickles the nose as it
tantalizes the palate. The nose is a swirl of exotic spice, ripe plum and black olive, a
heady mix that draws you back for another whiff of dark fruits and a hint of cedar.
The palate is full and fresh, slightly sweet, showing strong flavours of mint, black fruits
and Christmas spice. The wine is balanced and concludes with persistent tannin and
intertwined acidity. Enjoy as an aperitif or with rich spicy dishes, curries with plenty of heat.
d’Arenberg Wines – Environmental Initiatives
Harmony between environmental sustainability and wine industry practice is a strong commitment upheld by d’Arenberg in carrying out operations throughout the entire business, and the goal of d’Arenberg’s current custodians is to pass on a sustainable business to the next generation. We have invested in a number of projects with environmental benefits, including but not limited to, the following:
- Installation of a 200 kW solar PV generator which generates approximately 30% of the electricity use of our manufacturing process and reduces greenhouse gas emissions at the site by more than 181 tonnes of Carbon Dioxide per year – a 30% reduction in Greenhouse Gas emissions
- Comprehensive recycling program
- Recycling 100% of wastewater on site
- Involvement in the McLaren Vale Sustainable Winemaking Program
- Signatory to the Australian Packaging Covenant with packaging reduction and recycling programs in place
- Minimal input viticulture practices, with all d’Arenberg estate and leased vineyards NASAA Certified for organic and biodynamic processes
- Minimal input viticulture is employed across d’Arenberg owned, leased and contracted vineyards. This includes minimal or no irrigation, no soil cultivation and no herbicide. This natural and environmentally friendly philosophy encourages strong root systems that penetrate multiple levels of soil which is reflected in lively tannin structures, soil characters and fine minerality. These practices also ensure that yields are kept low with concentrated flavours and excellent natural acidity resulting.
- Throughout the winter months of May, June, July and August weed growth is managed with 200 agisted sheep in the vineyards, with the added benefit of the sheep providing manure to feed the vineyard area.
- Biodynamic products are used on the vineyards under the recommendation from Biodynamics Australia, utilising the biodynamics calendar to maximize these holistic processes.
- Pests and diseases are managed with careful monitoring and by reducing canopy and crop densities to minimize the use of organic fungicides and pesticides.