Putting the Bubbles into Sparkling Wine

We sat down with Fran Austin from Delamere Vineyards — one of Tasmania’s leading sparkling producers — to explore how they craft their wines using the Traditional Method.

Also known as bottle fermentation, this process is the gold standard for premium sparkling wine. After the base wine is made, a second fermentation takes place inside the bottle itself, naturally creating the bubbles. The wine is then aged on its yeast lees, building complexity, texture, and those signature brioche and toasty characteristics.

As Fran explains, while the method is highly technical and time-intensive, it’s ultimately about patience and precision. From blending base wines to managing fermentation and ageing, every step plays a role in shaping the final wine.

For Delamere, this approach is all about expressing Tasmania’s cool-climate fruit at its best — combining purity, freshness, and complexity to produce sparkling wines that rival the world’s best.