Saddler's Creek

Saddler's Bluegrass Sparkling Cabernet 2016

Winner Gold Sparkling Red Wines
Grape Varieties
Cabernet Sauvignon (100%) Langhorne Creek, SA, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling Red with Oak Treatment
Recommended Retail Price
RRP AU $42.00

Opens with charry toast aromas entwined with brooding blackberry fruit. Sweet fruited and lively with attractive vibrancy and freshness. The charry notes in the wine were brought out by the terrine dish making the wine appear drier and less generous.

Bright red fruit with hints of mint. Lovely savouriness though the tannins are quite prominent, and the wine is a little dry on the finish. Despite the dish mopping up most of the tannins, they don’t mop up all of them, so the finish remains quite dry, even with the food. Also, the sweetness is a little too high for the savouriness of the food.

Deep garnet with a developing nose of autumn leaves and mushroom. A gamey sparkling red with fine chalky tannins. Needs to be drunk now with a dish with lots of umami.

Leathery, plum, spice and oak on the nose through to the palate. The wine finishes with dark cherries and berries with smokey chocolate notes. Well matched with this dish as the oak is not dominant the sparkling becomes brighter and more balanced. Complex on its own but very balanced with this dish.

Medium red, good gas bead, mature, leather, earth, fennel seed, some oak influence, medium to full a bit too oak driven but nicer balance on the palate in regards to sugar level.

Dusty earthy slight leather aromas coming through, a slight off dry note on the palate.

The Sparkling Red Wines were judged with

Country Terrine

Presented by chef Michael Manners


  • 1kg course minced fatty pork
  • 500g diced chicken breast
  • 200g chicken liver
  • 3 eggs
  • 150ml cream
  • 100g diced onions
  • 4 cloves garlic, thyme, tarragon to tast
  • Seasoning: 14g salt/kg, 3g pepper/kg,1g nutmeg/kg


  1. Melt onions and garlic in a little duck fat, allow to cool.
  2. Mix all the ingredients very well, weigh and season mix again.
  3. Line a bread pan or terrine mould with caul fat (pork lace) - I prefer this to bacon as the bacon flavour dominates the dish.
  4. Push mixture well into the dish, especially the corners, cover with baking paper and foil.
  5. Bake in a water bath in a preheated oven @180C Cook to 75C internal temperature.
  6. Allow to rest and cool to room temp before pressing.
  7. Allow at least 2 days for the terrine to develop all the flavours.
  8. Serve with a relish, or quince paste, soft washed rind cheese and Granny Smith apples