Why does Sparkling Shiraz taste like that?

Characteristically medium-plus tannin and full body. Commonly associated with blackberry, plum, dark chocolate, licorice.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Warmer growing seasons are associated with faster sugar accumulation and lower retained acidity, so fruit reaches a given potential alcohol earlier in the season.

Varies: Above the vine’s photosynthetic optimum the relationship reverses: extreme heat stalls ripening, inhibits anthocyanin synthesis and can raise sugar only through berry dehydration.

Not claiming: That warm regions necessarily make high-alcohol wine. Potential alcohol at any moment is a choice point; the producer decides when to pick.

A Mediterranean pattern of wet winters and dry summers is associated with reliable ripening and with mild late-season water stress, which restricts berry size and raises the ratio of skin to juice.

Varies: Where the dry season is severe or lengthening, the same pattern produces damaging rather than beneficial stress, and irrigation becomes necessary rather than optional.

Not claiming: That water stress is beneficial as such. Mild stress helps; severe stress halts ripening.

The traditional method leaves the wine on its lees in the bottle after the second fermentation, which is where autolytic bread and brioche character develops. Minimum ageing periods are set by appellation rules.

Not claiming: That minimum periods are the same across appellations, or that tank-method wine is inferior — it is made to preserve primary fruit instead.

A second fermentation in a pressurised tank, preserving fresh fruit instead of developing bready complexity.

Not claiming: That every producer of this style uses this method, or that using it is required.

Five to ten years, and considerably longer for the small number of bottlings given extended lees ageing. It is a genuinely unusual wine — a sweetish, tannic, sparkling red — and the tannin is what carries it.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.