Barossa Pearl back on the menu
A WA man wanting to give something special to his parents in Scotland on their golden wedding anniversary is responsible for the reappearance after 30 years of one of Australia's most famous wines - Barossa Pearl.
The lightly spritzy sparkling wine was synonymous with Aussie weddings from the 1950s to the late 1970s.
Forget Penfolds Grange, Henschke Hill of Grace or Houghton White Burgundy, Barossa Pearl was Australia's most instantly recognisable wine.
With the golden wedding anniversary of his parents Tommy and Evelyn - who were married in Australia in 1964 - fast approaching, Perth oil and gas worker Steven Johnston wrote to Jacob's Creek early this year to ask if the rumours the winery was bringing back Barossa Pearl were true.
He told Jacob's Creek chief winemaker Bernard Hickin how his parents had toasted their wedding with Barossa Pearl and asked if the wine would be available as a special gift to help them celebrate 50 years of marriage.
After hearing the story, Mr Hickin agreed to prepare a one-of-a-kind handmade single bottle of Barossa Pearl in time for Mr Johnston to take the surprise gift to Scotland.
"They were gob-smacked," Mr Johnston said. "They were so delighted to taste Barossa Pearl again and relive the joy of their wedding day 50 years ago.
"They say it tasted every bit as good as they remembered it. Mum doesn't drink these days but even she had a second glass."
Barossa Pearl was Australia's first naturally sweetened sparkling wine, becoming the most popular wedding and party drink until the last batch was produced in 1983.
The new Barossa Pearl has been made using the original 1956 recipe - the naturally fermented juice of Barossa riesling and semillon.
"Seeing how much it meant to the Johnstons, we felt that the festive season was the perfect time to bring back the Australian classic," Mr Hickin said.
