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Amphora As You Like It»
There are four tiny patches of vine at Scotchman's Hill, which have been mollycoddled by Robin Brockett, since the start of his tenure as chief winemaker in the 1980s. Excruciatingly limited after a strict pruning and rigorous sorting of fruit, they each yield a mere hundred cases of wine. Brockett has set aside the precious harvests of these superior blocks for his own label, a personal project to hand craft the finest of vintage, an exclusive range of the Bellarine's most elite single vineyard efforts. So besotted is Brockett by the spectacular quality of fruit from these four regal parcels, he has imported two 800 Litre Tuscan vinification Amphora from the Brunello commune of Montalcino. Whole bunches.. Brockett begets the best of bellarine»
A Word On Walkerville Wine»
Sandro Mosele is one of Victoria's most accomplished vignerons, his celebrated editions of Kooyong and Port Phillip estates are amongst the most cherished renderings of Burgundy styled Pinot Noir in the nation. Mosele has applied his art to a precious parcel of fruit, picked off a single, modest block of vine, grown to the fully fertile soils of a lamb and beef stud, on the brisk, maritime blown coastals of Gippsland South. This is not Pinot for profit, Walkerville represents an aesthetic appreciation of fruit from the farmer, invigorated by the blessings of providence and consecrations of local livestock. A cornucopia of comely characters, forcemeats and fennel, pectins and pith, Walkerville make Pinot.. The grazier's garden of gippsland»
Made Of Moororoo»
Established just eleven years after the founding of South Australia, the ancient vines in the Hundred Of Moorooroo were planted circa 1836 by the Jacob brothers, after accompanying Colonel William Light on the Seven Special Surveys expedition to populate Adelaide's north. Moorooroo endures as the nation's cardinal parcel of vine, the mother rootstock for many of the Barossa's most distinguished sites. For over a century, these sacred vines contributed fruit to the Orlando company, where they formed the backbone of countless spectacular historical vintages. Decimated by the government sponsored vine pull schemes of the 1980s, only four rows of these priceless vines were saved by master Ed Schild from.. The fruit of vines established 1836»
Crafted By Croser»
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.. The twin tales of terre a terre»

Croser Sparkling NV CONFIRM VINTAGE

Chardonnay Pinot Noir Adelaide Hills South Australia
A solidly structured, mostly Pinot Noir wine with a slightly lesser proportion of Chardonnay, an assemblage of the current Croser vintage with components of reserve wines from several earlier years, each contributing distinctive qualities to the final Cuvee. A stylistic evolution after many semi annual releases, the aim being to refine and advance the unique flair while remaining true to the magnificent aperitif style of classic Croser.
Available in cartons of six
Case of 6
$215.50
The cool ripening seasons and adequate dirunial rainfalls of Piccadilly Valley are ideally suited for growing elegant Chardonnay and Pinot Noir. Hand picked fruit is either whole bunch pressed or crushed and pressed. The free run juices are inoculated using Petaluma's special strains of yeast and fermented in barrique and tank. The tiraged sparkling wine is left to age on yeast lees for eighteen months and disgorged on demand, ensuring the wine retains exhibits freshness and vitality upon release.
Light blonde hues, a fine persistent mousse with an exquisitely fine bead. An exciting bouquet of complex fruits, citrus and baked yeast characters. Pinot Noir forms the backbone of the palate, a robust sparkling wine with hints of red fruits, strawberry and currant, raspberry and delicious apple. Chardonnay offers nectarine, cashew and biscuit characters. An elegant, refreshing style.
Chardonnay
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Croser
Brian Croser, chief winemaker of Petaluma has been closely involved in the administration and evolution of the modern Australian wine industry.

Established by Brian Croser in 1976, Petaluma is one of Australia's most prominent wine companies. Brian was the head winemaker for Thomas Hardy & Sons before establishing the Riverina College of Advanced Education course of Wine Science and Viticulture in 1976. While at the Riverina College he worked as a consultant to leading wineries and also established the Petaluma wine business in 1976.

Croser

Brian was conferred with an honorary Doctor of Science award from Charles Sturt University in 1998, and is is past Chairman of Judges at Sydney, Adelaide and Canberra Wine Shows.

In June 2000 in the Queens' Birthday Honours list, Brian Croser was made an Officer of the Order of Australia for service to the Australian wine industry, particularly through the provision of leadership to industry organizations, support of education and research in winemaking and representation of industry interests to government. In 2004 Brian was awarded the prestigious Decanter man of the Year 2004.

In choosing the Piccadilly Valley to grow Pinot Noir and Chardonnay, winemaker Brian Croser recognised the requirement of a cool environment to achieve the acid and finesse of flavour which are the hallmarks of superior sparkling wines fruit. The vineyards were the first planted in the Piccadilly valley. These cooler vineyard sites produce moderate sugar, high acid Pinot Noir and Chardonnay, the substance of Croser.

Croser

Hand picked Chardonnay and Pinot Noir grapes are chilled and pressed as whole bunches. Only the heart run juice is collected for Croser and no additives are used in the winemaking process. Croser matures on yeast lees before remuage and disgorging.

Croser is only disgorged when there is market demand which ensures extended contact with the yeasts that preserves the wines freshness and contributes a wonderful yeastiness. The pristine flavours, defining acidity and elegant fruit structure set Croser apart as one of Australia's few aperitif style sparkling wines.

In 1984, Petaluma purchased the dilapidated Bridgewater Mill and with the assistance of then shareholder Soci?t? Jacques Bollinger, renovated the mill which is now the sparkling cellars for Croser.

The Piccadilly Valley is the highest rainfall at 45 inches per annum(1143mm) and coolest viticultural region in South Australia. The heat summation of the Piccadilly Valley is a mere 2117?F (1176?C) days. Petaluma pioneered viticulture in the Piccadilly Valley and indeed the Adelaide Hills in 1978.

Croser