There are five well-known ways to make sparkling wine. Many have a little bit of overlap with one another – but there is just one – that (according to John Frazer) is best.
Méthode champenoise, traditional method, or méthode traditionnelle (depending on who you ask) – is a sparkling wine production method whereby wine undergoes secondary fermentation in bottle. This second ferment is the mechanism which produces carbon dioxide—the engine behind the soft, bubbly mouthfeel in sparkling wine.
While famously used in champagne production, méthode traditionnelle has now been adopted by winemakers around the world and can be used to make sparkling wine from many wine varietals.
Strictly speaking we can only use the term méthode champenoise to describe those wines made in the Champagne region of France so we generally call it the traditional method.
This is the method crafted here at Frazer Woods. It is timely. It takes a lot of care and handling. More unpredictable, for sure. But it is worth it.
As Shanteh Wale described in her review of the La Cache 2016 Blanc de Blanc
“ Traditional method sparkling wine is a true labour of love. This is outstanding drinking. Pour a glass, enjoy with prawn toast and be grateful Aussie winemakers love what they do."
Asti Method, Tank Method, Transfer Method and Carbonation Method are the other ways we can make sparkling wine.
The most popular of these, to making sparkling wine down under is the Carbonation or Charmat Method. It’s quicker, less hands on and more cost effective. Put simply, a base wine is injected with carbon dioxide. The wine is bottled under pressure and voila! You have bubbles!
To find out exactly what goes into crafting a bottle of méthode traditionnelle bubbles read our blog post Every little step.
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Let’s walk through the 'méthode' of making 'traditionnelle' bubbles (in Margaret River) and uncover the magic of what makes Frazer Woods sparkle.
Your wedding day is a magical occasion that brings everyone together. A day of making memories. To celebrate such a day, only one sparkling wine will do.
In 1985 at the Vasse Hotel, his local watering hole, a timely opportunity and spur of the moment decision saw John Frazer and his wife Jan Woods, purchase a Willyabrup property.