Winemaker Jo Marsh has a long history of making top-shelf sparkling wines, and in 2014 she brought all that knowledge into creating her own label, Billy Button. With a love of Italian varieties, Marsh celebrates prosecco across six different styles. This non-vintage is her entry level fizz, and it\u2019s cracking value. Bright, fruity, fresh: a no-brainer on a warm day.<\/p>\n
If you prefer your prosecco as a spritz, here are three interesting local aperitifs to try. Stick to the ratio 3-2-1 (3 parts prosecco, 2 parts aperitif, 1 part soda).<\/p>\n
Composite: Guardian Design\/Beechworth Bitters\/Bass + Flinders\/Saison Aperitifs<\/p>\n
Beechworth Bitters, Yuzucello<\/a>, 500ml (RRP $65) \u2013 Made with locally grown yuzu from north-east Victoria, this is an elegant alternative to limoncello: delicate, citrusy and floral, bright without being brash.<\/p>\n Bass <\/a>& Flinders Distillery, Mistelle Rouge<\/a>, 500ml (RRP $64) \u2013 Holly Klintworth has championed women in spirits for years, and this is one of her greatest triumphs. Rich, silky and luscious, with notes of plum, cherry and spice. Knocked into a spritz, it becomes refreshing, complex and dangerously more-ish.<\/p>\n Saison Aperitifs, Spring Rhubarb Vermouth<\/a>, 750ml (RRP $60) \u2013 Growing up, Mum used to stew rhubarb for us, and this takes me right back. A moscato base infused with organic rhubarb, florals and a snap of fresh wormwood, then aged. It tastes exactly as advertised.<\/p>\n 2. Sittella, NV Chenin Blanc Brut<\/a>, Swan Valley, WA (RRP $25)<\/p>\n I had this with mates recently, paired with fried chicken, chips and chilli jam. It punched well above its weight. For $25, this wine is bang on. Made from chenin blanc, it sits in that off-dry, crisp, lively zone with plenty of primary fruit \u2013 lemon zest, pear and green apple. Twelve months on lees (a technique that adds texture, body and a lovely creaminess) gives it some depth, while all that fresh fruit and moreish acidity keeps the palate sharp and bright. Serious enough to respect, but still an easy lover.<\/p>\n 3. Best\u2019s Great Western, 2024 Blanc de Noir<\/a>, Great Western, Victoria (RRP $30)<\/p>\n Made from 100% shiraz, blanc de noir simply means \u201cwhite from black\u201d \u2013 a white sparkling produced from dark-skinned grapes. This one is brisk and aperitif-leaning, driven by citrus and red apple, but there\u2019s a gentle weight on the palate thanks to its generous fruit profile. Think strawberries, raspberries, apricot, lemon pith and a hint of pastry. An unexpected take on shiraz which absolutely delivers for the price.<\/p>\n Australian sparkling wines: Under $50<\/p>\n 4. Jones Winery, 2025 J6 Petillant Marsanne<\/a>, Rutherglen, Victoria (RRP $35)<\/p>\n An interesting drop. You don\u2019t often see marsanne used for sparkling, and that\u2019s part of the appeal. It\u2019s bright, zippy and just left-of-centre enough to feel intriguing without trying too hard. Think citrus zest, underripe stone fruit and a waft of honeysuckle, all tied together with a mouth-watering snap on the finish. Easy drinking, and something a little different for those who enjoy a pet-nat, it\u2019s a buy-now, drink-now scenario.<\/p>\n 5. Elan Vineyard, 2019 Blanc de Blanc<\/a>, Mornington Peninsula, Victoria (RRP $45)<\/p>\n I last wrote about this wine four years ago. Since then, winemaker Selma Lowther has extended the time she rests her blanc de blanc on lees to four years, and increased the price by only $5, which frankly feels like a clerical error. I\u2019ve watched this wine evolve since it first appeared in 2009 and it has become a quiet Mornington Peninsula staple among those in-the-know.<\/p>\n The extended lees contact has allowed it to really hit its stride, building gentle layers of brioche, toasted nuts and preserved lemon. With a fine, persistent mousse, it\u2019s a refined sparkling I love to kick off a dinner party with, particularly alongside smoked salmon, capers and red onion on seeded bread.<\/p>\n A standout for value and craft, I\u2019m already looking forward to her 2020 vintage that will see five years on lees, due for release next year.<\/p>\n 6. Poachers Vineyard, NV Blanc de Blanc<\/a>, Canberra District, NSW (RRP $45)<\/p>\n This wine was on the fringe of my list last year, so I circled back. I\u2019m glad I did, as it came out swinging and surprised me, since I haven\u2019t had a lot of sparkling wine from the Canberra district. Upon tasting, you could tell it had spent quite a few years on lees. Pear, quince and citrus up front, and then this baked-goods swagger kicks in \u2013 biscuits, brioche, the whole warm-bakery situation. Given it\u2019s made from 100% chardonnay, it\u2019s great for those who celebrate with seafood over the festive period. Oysters, tempura prawns \u2013 or caviar if you\u2019re letting loose.<\/p>\n Australian sparkling wines: Over $50<\/p>\n 7. House of Arras, Brut Elite Ros\u00e9 1801<\/a>, Pipers River, Tasmania (RRP $68)<\/p>\n It was always going to happen: an Ed Carr wine on this list. And no, there\u2019s no family connection, I\u2019m just an enthusiastic financial contributor to his success. House of Arras has redefined the Australian sparkling landscape, scooping up numerous awards along the way. This year they celebrated their 30th anniversary. It\u2019s a hard ask to choose only one of his wines, but I\u2019ve been knocking this one back a bit lately. Dry, bright and beautifully shaped, with red fruits at the wheel. Notes of sourdough and pastry tie it all together, with a fine, persistent bead that speaks to the wine\u2019s innate elegance.<\/p>\n 8. Printhie Wines, 2016 Swift Vintage Brut<\/a>, Orange, NSW (RRP $70)<\/p>\n I\u2019m new to Swift. Their sparkling wines were recommended to me by one of Australia\u2019s top winemakers, and since then I\u2019ve been down a rabbit hole I have no intention of climbing out of. With sparkling wine you\u2019re ultimately paying for the time it spends ageing on lees, as it adds significant time and costs to production, but also greater complexity to a wine.<\/p>\n This sparkling spends eight years on lees. Eight! That\u2019s luxury-house territory, except you\u2019re not paying three figures for the privilege. The result? A beautiful tension between freshness and richness. Crisp green apple and citrus rind, rolled in nougat, pastry cream and flaky brioche. I enjoyed this wine with a mate over cheese, and later pizza. It walked through both courses with ease.<\/p>\n While all eyes are on Tasmania for their sparkling, this wine demonstrates what\u2019s possible in Orange.<\/p>\n 9. Bobby Lowe, 2018 <\/a>Zinfandel Cuvee<\/a>, Mudgee, NSW (RRP $80)<\/p>\n Christmas, bottled. Zinfandel isn\u2019t a variety I gravitate toward; however, this wine is particularly special with boozy pudding vibes, nutmeg spice and all. With four years on lees, it\u2019s dry, textural, creamy and rich in fruit. Despite its luscious volume, it is still quite refreshing.<\/p>\n It pairs perfectly with mains or dessert. We served it last year with sticky glazed ham, then later with Christmas pudding. Both worked.<\/p>\n![\"Sittella,](\"https:\/\/www.newsbeep.com\/au\/wp-content\/uploads\/2025\/12\/573.jpg\")
<\/p>\n![\"Poachers](\"https:\/\/www.newsbeep.com\/au\/wp-content\/uploads\/2025\/12\/593.jpg\")
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