Croser Late Disgorged

Petaluma Croser Late Disgorged is made with Pinot Noir and Chardonnay handpicked in the cool autumn sunshine of the Piccadilly Valley in the Adelaide Hills.

The fruit is chilled and air bag pressed as whole bunches. The purest free run juice is fermented both in tank and in barrel with a chosen yeast strain. Malolactic fermentation is encouraged.

The wine is settled to clarity before blending. In the style of the French méthode traditionnelle, it receives a small addition of sugar and yeast (tirage) before it is bottled and sealed for secondary fermentation.

This produces a wine with natural effervescence. It rests on yeast lees for a minimum of 10 years before the lees are collected in the neck of the bottle and expelled. A zero dosage wine, it sees no addition of sugar before it is prepared for release.

Pale straw with golden hints, Petaluma Croser Late Disgorged is a dry, crisp, fruit driven wine with crunchy texture and a long finish. Cellaring potential is three years.