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Pressed straight off the skins, and separated free run and pressings juice to treat separately. Juice settled and racked keeping a small amount of solids and cool fermentation initiated in 100% stainless steel using several different selections of wine yeasts. Post ferment different parcels of wine were kept on yeast lees and stirred. Stirring ceasing when desired complexity and palate weight was achieved, then left to settle. The different parcels were then blended; the wine then stabilised, clarified and filtered prior to bottling.
Hand picked fruit is whole bunch pressed or crushed and pressed, with the free run juice then fermented using Petalumas specially selected yeast strain in barrique and tank. The tiraged Sparkling wine is left to age on yeast lees for 18 months and disgorged on demand - this ensures the wine retains optimum freshness and vitality.
The Chardonnay offers nectarine, cashews and biscuity characters - the backbone of the Croser Non Vintage palate - with the Pinot Noir providing a fine mousse and strawberry fruit lift.
Zibibbo is derived from an Arabic word ‘Zibibb’ meaning raisin, and is a synonym for the Muscat of Alexandria grape. The Romans are believed to have given the grape its name as they found its distinctive aroma akin to that of musk, and hence called it Moscato - smelling of musk.
Zibibbo Rosa is a beautiful pale pink colour and shows lifted aromas of strawberries and summer fruits. On the palate this vibrant sparkling wine has characters of strawberries and watermelon followed by a clean fresh finish.
Brilliant and bright, the wine is pale straw in colour with green tinges. Highly aromatic, the nose displays the classic characteristics of cut grass, lime leaf and lemongrass.
Premium parcels of Semillon and Sauvignon Blanc were selected From Amberley Estate vineyards in Margaret River and machine harvested in the cool of night to maximise fruit freshness. Gentle handling in the winery ensured the bright, vibrant fruit flavours were retained.