Tyrrell’s Wines have a long historical association with traditionally made bottle fermented sparkling wine. It was a European trip in 1977 that sparked Tyrrell’s interest in Australian sparkling wine production. It all started with a 1977 International Wine & Food Society post-convention tour to Champagne, attended by third generation winemaker, Murray Tyrrell. Murray already had a love of Champagne, being a buyer of vast quantities of Pol Roger.
“A stop was made at the Bollinger press house where Dad traded his expertise on how best to use a hand press, for time spent with their winemakers,” says Bruce Tyrrell. “The next day he called me with instructions to buy all the pinot noir grapes on light soils in the Hunter Valley because he reckoned he could make Champagne as well as the French did.”