Francois Coueslant was a pioneering viticulturalist who made a major contribution to bringing Australian wines to the world. Winemaker manager at Tahbilk from 1877 to 1886, described in the Australasian at the time as a practical vigneron from France, a gentleman of progressive ideas, ever ready to adopt new and improved methods. Coueslant successfully lead the fight against the vine killing phylloxera louse, built the iconic estate tower and added Chateau to the Tahbilk label, a moniker which remained in use until 2000.

$3399each $407DOZEN EACH DOZEN

Straw hues, fine bead and persistent mousse. Offering a diverse array of subtle peach, melon, red berry and savoury fragrances. A textural palate wrapped in a cloak of crisp minerality and yeasty biscuit characters from the secondary fermentation. A delicious aperitif style, pour over freshly shucked oysters for a wonderfully sublime taste experience.

Croser is only disgorged after ten years repose in bottle under the Petaluma wineworks, ensuring extended contact on yeast lees, which contributes to the extravagance and luxurious palate weight. Fashioned from elite parcels of fruit grown to the finest vineyards in Piccadilly Valley, Croser is at once bigger in colour and more intense in flavour, dominated by the ripe jonathon apple of Pinot Noir. Grapes grown to the cooler south and west facing slopes contribute impressive natural fruit acids which infuse the wine with exquisite flavours and dazzling aromas.

$6499each $779DOZEN EACH DOZEN

Light golden straw hues, a very fine, delicate mousse. Upfront ripe raspberry and a hint of strawberry combine with subtle biscuit aroma to highlight the long bracing acidity on the palate. A fine aperitif style with the extravagant palate weight achieved from ten years age. A profound expression of the excellence of Piccadilly Valley, extended maturation and traditionalist winemaking.

A solidly structured, mostly Pinot Noir wine with a slightly lesser proportion of Chardonnay, an assemblage of the current Croser vintage with components of reserve wines from several earlier years, each contributing distinctive qualities to the final Cuvee. A stylistic evolution after many semi annual releases, the aim being to refine and advance the unique flair while remaining true to the magnificent aperitif style of classic Croser.

$3599each $431DOZEN EACH DOZEN The cool ripening seasons and adequate dirunial rainfalls of Piccadilly Valley are ideally suited for growing elegant Chardonnay and Pinot Noir. Hand picked fruit is either whole bunch pressed or crushed and pressed. The free run juices are inoculated using Petaluma's special strains of yeast and fermented in barrique and tank. The tiraged sparkling wine is left to age on yeast lees for eighteen months and disgorged on demand, ensuring the wine retains exhibits freshness and vitality upon release.

Light blonde hues, a fine persistent mousse with an exquisitely fine bead. An exciting bouquet of complex fruits, citrus and baked yeast characters. Pinot Noir forms the backbone of the palate, a robust sparkling wine with hints of red fruits, strawberry and currant, raspberry and delicious apple. Chardonnay offers nectarine, cashew and biscuit characters. An elegant, refreshing style.

The propitiously brisk climes in Piccadilly Valley encourage a complete ripening of grapes, even during the coolest growing seasons. A confluence of myriad aspects and varied soil types over some of the oldest rock formations, it yields a subtle diversity of flavours from each parcel of vine within the one valley. Defined by the chiselled elegance of Adelaide Hills Pinot Noir, pomegranate, wild strawberry and cherry aromas burst form the glass and flood the palate, gorgeous biscuit notes adding complexity and style. Creamy and delicious after eighteen long months on yeast lees.

$3599each $431DOZEN EACH DOZEN

$5199each $623DOZEN EACH DOZEN

The story begins with the wedding of Nicholas Francois Billecart and Elizabeth Salmon, out of which was born the Maison Billecart-Salmon, established 1818 near the present site at Mareuil-sur-Ay. Two centuries later, the seventh generation takes charge of crafting the noble wines, maintaining the spirit of Champagne and passion for the grape. Most noteworthy of Cuvee Elisabeth Salmon, is the harmony of expression within the selection of parcels Chardonnay and Pinot Noir, a timeless accord between Billecart-Salmon and the legacy of ancient grower families.

$54499each $6539DOZEN EACH DOZEN Nicholas and Elizabeth reclaimed the coat of arms of their ancestor Pierre Billecart, a councilor to the King of France. A tribute to the co-founder Elisabeth Salmon, this Cuvee is fashioned from an equal blend of Pinot Noir and Chardonnay, vinified as white wine, to which some Pinot Noir from Mareuil-sur-Aÿ, vinified as a red wine, has been added. Billecart-Salmon operates approximately thirty hectares of it's own estate vineyards, but the bulk of the grapes arrive from a total area of a hundred and forty hectares, grown by some of Chapmagne's most ancient winegrowing families. Closest to the heart of Billecart-Salmon lie the three core values of balance, elegance and finesse.

Coppery pink hues, an outstanding perlage, a lasting mousse. Delicate hazelnut nose, crisp red berries, citrus peel and stone fruits, herbaceousness, marzipan, vinosity, boulangere and spice. A finely complex palate, nectarines and peach parfait, softly spiced and aromaticness, creamyness, layers of chiffon fruit, will accompany the most superb cuisine, a hedonistic joy.

Cuvee Nicolas Francois established it's reputation during a blind tasting of over one hundred and fifty of Champagne's greatest vintage wines. Organized by the highly esteemed Champagne consultant Richard Juhlin and attended by a panel of international experts, Cuvee Nicolas Francois was selected as the most outstanding Champagne. Paradoxically, Nicolas Francois claimed second place as well!. A few weeks later at a Sotheby's auction, a magnum of Cuvee Nicolas Francois made world headlines when it established the world record price.

$54499each $6539DOZEN EACH DOZEN Tradition and modernity are both integral to the viniculture at Billecart-Salmon. The House of Billecart-Salmon endeavours to distance itself from passing fads, yet manages to stay in tune with modern tastes. Billecart-Salmon has always valued the appreciation and loyalty bestowed upon it's wines by great chefs, sommeliers, reviewers end ambassadors of Champagne. The exceptional Cuvee Nicolas Francois was created in 1964 as a tribute to the House's founder. It results from the blending of Grands crus from the classified Cote des Blancs Chardonnay vineyards and the Montagne de Reims Pinot Noir. Its vinification, partially in traditional casks, underpins the generous character of this elegant wine.

Lovely gold hue, slowly rising bubbles with a persistant string of pearl. The freshness of Cuvee Nicolas François Billecart develops all its aromatic complexity, aromas of white flowers mixed with subtle notes of brioche. The balance between richness and persistence is the hallmark of this accomplished wine. The perfect blend of grands crus from which it is made gives it a lovely freshness on the palate, developing a wide range of aromas.

$30999each $3719DOZEN EACH DOZEN

$4899each $587DOZEN EACH DOZEN

$3399each $407DOZEN EACH DOZEN

Single vineyard Pinot Chardonnay, from the exclusive appellation of Pipers Brook, crafted to true Methode traditionelle, the full course of bottle riddling and disgorgement, liqueur de tirage and reseal. The latitude and mesoclimes at Delamere are uncannily similar to the Champagne growing terroirs of la Bourgogne, ideal for the realization of sparkling wines, endowed with old world charisma. A luxurious Tasmanian Cuvée with opulent nose and textural palate, to savour alongside sophisticated canapes.

$4299each $515DOZEN EACH DOZEN Gaze across the natural amphitheatre to the closely planted rows, these are some of the oldest vines in Pipers Brook. The fertile soils at Delamere had previously lent themselves to the successful establishment of a wonderfully diverse fruit orchard and market garden. It was the pioneering vision of Richard and Dallas Richardson that in 1981, saw the more elevated areas of the property planted to the noble cool climate cultivars of Chardonnay and Pinot Noir. A harvest of Chardonnay clones Penfold 58 and I10V1, Pinot clones D5V12, D2V5 and MV6, are hand picked off fully mature vines, vinified and treated to full malolactic, followed by extended lees maturation, dégorge and dosage.

Lemon straw hue, an excellent, persistent mousse. Aromatic nose of biscuit and citrus, apples and mixed red berries. Creamy stonefruit and strawberry flavours, underlying brioche characters and earthy notes, hints of truffle and toast. A wine in superb balance, Chardonnay contributes great length, Pinit Noir adds full mid palate richness, a finely structured sparkling with racy acidity and exquisitely long, fine finish.

Single site, mature vineyard Pipers Brook Méthode Traditionelle, crafted from hand picked fruit and treated to full malolactic for softness, followed by an extravagant term of two and a half years in bottle on sedimentery yeast lees. Luxurious creamy textures and richness across the palate, driven by its fresh citrus vitality and wild strawberry effervescence, over underlying sourdough, truffles and earthyness, a finely structured palate with racy acidity, resolving on an endlessly fine, elegantly evolving finish.

$5499each $659DOZEN EACH DOZEN