MadFish Sparkling N/V

Picturesque Madfish Bay is located in the remote southern corner of Western Australia. The bay's tranquility is broken when two tides meet. According to local folklore, the fish, confused by this natural phenomenon, can be observed leaping in the air as if in a state of complete madness. The MadFish wine range and label, first released in 1992, was named as an homage to this unique geographical occurrence. The superb climate of South West Australia has always been conducive to the cultivation of healthy wine grapes with attractive and vibrant fruit flavors.

This is an Australian wine using the most traditional, handcrafted techniques. Made in the Méthode Traditionelle, this blend is handcrafted at each stage of its development, replicating the techniques perfected in France over the centuries. The fruit was early picked from select parcels of the finest Chardonnay & Pinot Noir from our vineyards. Delicate aromas, flavours and natural acidity are preserved producing a light, fresh and fine wine.

Tasting Notes

The color is very pale with no hint of the red Pinot Noir grapes used in its formation. The nose is fresh and light with citrus and floral aromas complemented by some bready characters. The palate is again fresh and light with a fine bead and a crisp lively finish.

Food Pairing

The MadFish Vera’s Cuvée Sparkling White NV is an aperitif style best enjoyed young with friends, food and lively conversation.

Production Info
Soil composition
Gravel and Clay-Loam
Training method
300 - 430 feet
2.4 - 3.2 tons
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
77% Chardonnay, 23% Pinot Noir
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
14 days
Fermentation temperature
50 - 68 °F
Type of aging container
Stainless Steel and Bottle
Length of bottle aging
18 months
Length of aging before bottling
3 months
Certifying Organizations
Winemakers Federation of Australia's Entwine initiative
Analytical Data
12 %
pH level
Residual sugar
8.2 g/L

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