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Xavier Bizot can make wine anywhere he pleases, he is a Bollinger and grew up amongst the Vignobles Superieurs of Champagne. Bizot has chosen to make wine alongside Brian Croser's family, from grapes harvested off three magnificent sites, on two paradoxically varied terrains. Planted to the salubrious Terra rosa soils atop an invaluable archeological dig at Wrattonbully, rich with the undisturbed fossils of ancient Cenozoic sea animals, Crayeres Vineyard was established right across the road from Tapanappa's illustrious Whalebone. The weather here is astonishingly similar to Bordeaux and makes an awesome Cabernet Franc. Xavier Bizot and Lucy Croser are also fortunate to take their pick of properties in Adelaide Hills. To wit, Charles (Chilly) Hargrave's distinguished old vines at Summerton and a highly opportune slice of a slope on the lofty altitudes of Piccadilly Valley. It is here within the cooler climes where Xavier Bizot has found a terroir to emulate the Grand Cru of Vallee de la Marne & Montagne de Reims. Simply stellar harvests, where vigneron de Champagne met the gifted grower from Adelaide... The twin tales of terre a terre»

Petaluma Hanlin Hill Riesling CONFIRM VINTAGE

Riesling Clare South Australia
Excellent Langtons Classification. From an almost perfect Riesling vineyard, careful pruning, sorting and selection, ensures that only the healthiest grapes are included. One of Australia's perennially feted Riesling, from fruit picked off old vines on Petaluma's Hanlin Hill Vineyard, planted in 1968 to the most easterly slope and highest aspects in all of Valley Clare. Late picked for optimal flavour development, yet paradoxically elegant and dry, the ideal choice to accompany grilled whiting, cornish hen or the traditional Coquilles St Jacques.
Available in cartons of six
Case of 6
$209.50
Established by Brian Croser in 1976, Petaluma are one of Australia's most eminent labels and artisanal crafters of flagship white wines. Hand picked grapes are transported to the Petaluma winery in Piccadilly Valley and processed immediately. Bunches are de-stemmed, the berries gently crushed, chilled to less than 5C and treated to a Willmes tank press. The free run juices are cold settled in tank and clarified without filtration. This bright, clear juice is then racked into fermenters and inoculated to a choice Petaluma yeast. A cool fermentation at 10C to 13C ensues over the next several weeks, at sugar dryness, the finished Hanlin Hill is chilled before a gentle filtration to bottle.
Light, pale straw in colour. Lovely bright floral aromas of lemon blossom and passionfruit are backed up on the palate by pristine, intense lemon/ limes, with some crunchy apple thrown in. Slatey minerality, a hallmark of the Hanlin Hill Vineyard for three decades, combined with high natural acidity to produce a wine that is very drinkable in its youth, while offering all the qualities of a great, long lived Clare Valley Riesling.
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