Crystal clear with a persistent bead. The Bay of Fires Pinot Noir Chardonnay is light straw in colour with a fresh gold hue. A very complex wine exhibiting toast, lanolin, sea brine and fresh yoghurt characters. The aroma exhibits honey, oyster and fresh yoghurt characters.

This wine is a blend of different parcels of Pinot Noir, Chardonnay & Pinot Meunier fruit from cool climate vineyards in the King Valley and selected vineyards in Victoria.

This current release sparkling wine has an attractive pale green-gold colour with lifted aromas of green apples and citrus. One sip and the wine explodes in the mouth, with citrus flavours accompanied by a soft creaminess which provides delicateness and finishing with refreshing acidity.

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.

Zibibbo is a synonym for the Muscat of Alexandria grape.Australian winemakers have a fondness for the variety. It produces delicious, plump, juicy grapes and, depending on which clone is cultivated, when it is harvested and how it is handled, it can produce a wide range of wine styles.

This sparkling wine is a light straw colour and has lifted aromas of fresh passionfruit and melon. Zibibbo is bursting with bubbles and summer fruit flavours with a clean, stylish finish. This Brown Brothers Sparkling will make any occasion a celebration.

A Chardonnay led méthode traditionnelle sparkling wine, Chandon Brut is crafted to create a fresh and elegant aperitif style wine, with a soft, generous palate and a crisp finish.

The Chandon Brut is straw yellow in colour with flashes of green and a fine persistent bead. A bright and fresh fruit bouquet of citrus blossom, subtle pear and white nectarine combines with savoury characters of roasted nuts and delicate spices. The entry is soft with generous primary fruit characters followed by a creamy mid-palate offering nougat and nectarines extending to a lingering and crisp brut finish.

The Chandon Rosé is a fresh, vibrant and elegant aperitif style crafted in the traditional method. Enticing and distinctive it has a long, generous palate and a bright, crisp finish.

The colour is reminiscent of pink peach skin with vibrant rose gold to light bronze hues. Fresh ripe black cherries, citrus and stone fruit notes dominate the nose, complemented by freshly baked pie crust aromas from 18 months of yeast age. The entry is gentle and creamy with mouth-filling stone fruits, strawberry and vanilla icecream characters. Soft citrus tones keep the palate fresh and balanced. The inclusion of a little red pinot noir base wine in the assemblage provides an extra layer of complexity, additional richness and persistence to the dry, crisp finish.

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.

This wine is the unique result of a winemaking partnership started in 1988 between Montana Wines and the prestigious House of Deutz in Champagne. The grapes are hand-picked and whole bunch pressed in the Brancott Winery Coquard press to extract juice in the gentlest manner, yielding juice with elegance and finesse. Grapes from all the vineyard blocks and varieties are kept separate until they are blended prior to the second fermentation. This blending stage is the most importantstep in the méthode traditionnelle process.

Deutz Marlborough Cuvée is aged on lees for a minimum of two to three years to impart toasty yeast flavours.