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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 Coonawarra Merlot CONFIRM VINTAGE

Merlot Coonawarra South Australia
The nation's most long lived Merlot, a regional beacon of the varietal since since inaugural vintage of 1990. An assemblage of the best parcels from the distinguished Evans and Sharefarmer Vineyards. Both these mature sites yield a precious harvest of the most outstanding fruit. The palate is full, luscious and rich with loads of black fruits and cedar oak. A fully fleshed, immaculately detailed Merlot of satin textures and the most amazingly affable tannins, mesmerisingly perfumed by the heady notes of creme de cassis, Coonawarra violet, eucalypts and mint.
Available in cases of 6
Case of 6
$395.50
Bunches of grapes are all hand picked, transported to the Petaluma Piccadilly wineworks, destemmed and partially crushed. Juices are inoculated to a choice Petaluma strains of yeast, once a day the ferments are drained off and gently pumped back. After three weeks on skins, batches are drained, the skins are gently pressed and the wine is gravity fed to a selection of new Alliers and Nevers oak barriques. A course of secondery malolactic is followed by two years of rest, regularly rack and returned for clarification, gravity settled and bottled without filtration.
Petaluma
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