Petaluma Croser

At the heart of the Petaluma Croser story is the region, the hand crafting and the determination to create something world-class.

Petaluma Croser was created as it was believed that the right region in Australia could produce sparkling wine to rival Champagne. That region is the Piccadilly Valley in the Adelaide Hills.

Founded by Brian Croser, the first vintage of Croser was released in 1985 as an extension of Petaluma Wines. The Croser philosophy continues today starting in the vineyard where all the vines are hand pruned, the grapes handpicked, the fruit whole bunch pressed and the wines hand crafted in the traditional method.

It was crafted in the traditional method, as it was believed this to be the only method to make sparkling wines to rival Champagne as it created complexity of texture, flavour, bouquet and those tiny bubbles.

Our winemakers are committed to making Sparkling wine using the traditional method, which has been practised in Champagne production for hundreds of years. This detailed process involves fermenting, maturation, riddling and disgorging all in the same bottle that will eventually reach the drinker. This technique is vital to achieve the ultra-fine bubbles and complexity of Croser sparkling wines.

Our vineyards are hand tended to encourage delivery of a healthy, properly ripened grape crop. Each batch is harvested at just the right moment to deliver the proper balance of flavour, delicacy and freshness in our Croser sparkling wines. Hand harvesting into small crates minimises the chance of berries splitting and exposing juice to air or grape skins. Once at the winery, the grapes are chilled, ready for pressing.