Wines By Petaluma

A simply delicious wine, big and powerful yet all delicacy too, aromas of pineapples and sherbet-like confection impeccably backed by the florid qualities of the topical and spicey Viognier.

$3999each

$477DOZEN

EACH

DOZEN

Petaluma has chosen the B&V Vineyard at Mount Barker on the eastern boundary of the Adelaide Hills to grow it's intense Viognier fruit. Although it's a westerly facing slope, exposing the vines to the hot afternoon sun, there is a high day to night temperature change and altitude of 1,100 feet (335m) making it absolutely ideal. The geology around Mount Barker is based on granitic micaceous schists associated with quartzite, producing well drained sandy loams of moderate fertility ideally suited to Petaluma's style of Viognier. Hand picking when lusciousness and structure are in balance is imperative. Fermentation in prior use oak barriques has enhanced the complex and intense flavours originating in the vineyard.


Refined floral scents lead to a palate which opens like a meadow of summer fruit, blessings of mineral, yummy stonefruit, spice, and priceless tropical characters. Stone-fruits aplenty, warm baking spice, pineapple and honeysuckle, a touch of quince paste, the crunch of apple and nashi.

Currently out of stock

Petaluma Cabernet Museum Release 1999

Coonawarra

Excellent Langtons Classification. The batches of fruit were kept intentionally small, with further selectivity during the winemaking to ensure only fully ripe barrels were incorporated into the finished Cuvée.

$5999each

$717DOZEN

EACH

DOZEN

The Petaluma Evans and Sharefarmers Vineyards are shoot and crop thinned by hand to one bunch per shoot. Batches of hand harvested Cabernet and Merlot, in almost equal proportions, are crushed and chilled. After a short maceration, the fermentation is started by the addition of a special Petaluma native yeast culture. The fermentation is conducted with a submerged cap of skins fermenting at a high temperature. The cap is bathed daily in the cold juice for twenty one days prior to draining and pressing, then immediately gravitated to barriques for malolactic in new French Alliers and Never oak barriques. Petaluma is then racked to clarity over twenty months of maturation, and bottled without filtration.

The ripe plum and mulberry flavours of the Merlot are balanced by the spicy, mint and blackcurrant flavours of the Cabernet Sauvignon. Brooding aromas of red currant and sweet red capsicum, cedary elements and extrusions of sweet loam. A fine entry onto the palate with sensations of blueberry, fine balance and regional expressiveness, delicate blend of fruit and oak, with the acid and tannin spine to savour and to cellar.

Petaluma Chardonnay 2008

Adelaide Hills

Langtons Distinguished Classification. A refined fruit driven wine with barrel ferment complexity and sublime minerality. Petaluma harvests Chardonnay from seven distinguished sites in the Piccadilly Valley, blessed by a cool, slow ripening climate with growing conditions very similar to Burgundy. Soils are free draining, aerobic red over Cambrian shales. These splendid sites are closely spaced with vertical canopies and are fastidiously managed through shoot and fruit thinning to achieve very modest crop levels of five or seven tonnes per hectare.

$2999each

$357DOZEN

EACH

DOZEN

Grapes are hand picked, a quarter of the fruit is whole bunch pressed, the balance is gently destemmed, crushed and treated to a whole bunch press. Most of the partially clarified juices are filled to a selection of completely new French Vosges oak barriques for vinification. A small component is transferred to fermenters to retain vibrancy. At sugar dryness, the barrels are gently topped and two thirds of the wine is inoculated through Petaluma's own native bacteria for completion of malolactic. Barrel ferments are lees stirred weekly for a total of nine months before components are settled and racked, sulphured and assembled before a light milk fining and filtration for bottling.

Bright, light straw colour. Abundant white peach and nectarine aromas, gentle toasty smoke. A creamy textured palate, refreshing acidity contributes zing to support the distinctive, nutty sweet fruit characters, leading to a dry finish without hardness. A very textured wine with lovely lingering acidity in a drink now style which will evolve beautifully, one of nature's wonders from the Piccadilly Valley.

Currently out of stock

Petaluma Coonawarra 2006

Coonawarra

Predominantly Cabernet Sauvignon and Merlot with smaller portions of Shiraz and Malbec. The old vines at Evans Vineyard are hand pruned and hand picked, and are treated as dear old individuals. This is the first use of Shiraz since 1982 and only the second vintage with Malbec, since the first Petaluma Coonawarra vintage in 1979. A wonderful ripe, full flavoured dry red wine to decant and breathe before service. The individual batches were assembled after a total of twenty two months in oak before a light egg white fining and no filtration.

$4999each

$597DOZEN

EACH

DOZEN

The whole bunches are delivered to Piccadilly, de-stemmed and gently crushed into a mix of potter heading down- board and 1.5 tonne open fermenters. The potters are ‘racked and returned' once per day, the ferment is drained away from the skins to another tank and then pumped back up, refloating the cap. The open fermenters are hand plunged up to four times per day, ensuring the floating cap is not allowed to dry out. The alcoholic fermentation lasts up to fifteen days with a further seven on skins to extract the tannins, aroma and flavours. The wine is drained off, the skins gently pressed and the combined wine gravity fed with full lees to barrique. Treated to malolactic with native bacteria for added complexity.


A medium colour density. The spicey Petaluma style, soft, sandy, abundant natural tannins that will rank alongside the best vintage from Coonawarra. Petaluma is an enigma for it's remarkable palate, masculine and profound yet elegant and poised. While a lovely, complex, fruit driven wine now, Petaluma will age gracefully if carefully cellared for many decades.

Currently out of stock

Petaluma Coonawarra 2001

Coonawarra

Excellent Langtons Classification. An extremely limited issue of a great Coonawarra Cabernet and Australian icon wine, treated to an extended period of bottle ageing under the Petaluma cellars. Perennially feted and internationally recognized, a highly structured, fully integrated red that's immense in stature, and always offers long ageing potential.

$5999each

$717DOZEN

EACH

DOZEN

The preeminence of Petaluma's wines is by virtue of distinguished sites. Petaluma has two vineyards in the Coonawarra, known as the Sharefarmers and the Evans. The fabulous Terra rossa soils and calcrete limestones deposits beneath contribute to the majesty of Petaluma Coonawarra. Grapes are transported to Piccadilly, crushed, chilled and cold macerated before fermentation. Each day the fermenting juice is drained off to a drop tank, and the cap of skins refloated. The wine is drained and pressed, then gravitated to barriques where it is treated to malolactic on full lees. Treated to a gentle clarification in new Alliers and Nevers oak barriques with periodic rackings, before bottling without filtration.


This Cabernet Merlot is one of Petaluma's greatest in their forty year experience.

Currently out of stock

Petaluma Coonawarra 2005

Coonawarra

Excellent Langtons Classification. One of Australia's icon wines, perennially feted and internationally recognized. A highly structured, integrated red that's immense in stature, and always offers long ageing potential.

$5499each

$657DOZEN

EACH

DOZEN

An assemblage of 60% Cabernet Sauvignon and 30% Merlot, with smaller proportions of Petit Verdot from the elite Evans Vineyard, and 5% Malbec from the distinguished Sharefarmers Vineyard. Hand picked grapes are fermented to a selected native Petaluma yeast culture, carried out mainly in Potter submerged cap fermenters. Smaller portions of the fruit were fermented in 1.5 tonne open fermenters and these were hand plunged twice per day. After twenty to thirty days on skins the wine was drained and the skins pressed. Following full malolactic on yeast lees, Petaluma was treated to maturation under a combination of new Alliers and Nevers oaks for eighteen months prior to bottling without filtration.

Dusty oak over minty red berry aromas. There is a lace of rose floral, spicy varietal characters act as threads through the aromas like quartz veins in granite, attractive scented oak adds to the interest. Deep and brooding ripe black berry fruits form the rich core of the wine. The palate is broad and smooth, flavours of ripe plums and blackberry, it's tightly woven in with the clove, cinnamon and concentrated stock characters of the oak and tannins. The sweet intense fruit is still very tight and shows slightly butch tannins.

Petaluma Coonawarra 2010

Coonawarra

Available in cartons of six

Excellent Langtons Classification. Cabernet Sauvignon and Merlot with the occasional inclusion of Shiraz or Petit Verdot. One of Australia's most revered red wines, vinified from a backbone of superlative fruit grown to the eminent Len Evans and Sharefarmer Vineyards at the heart of Coonawarra's cigar shaped strip of precious Terra rossa soils. Petaluma employs hand pruning and hand picking, foreign practices in Coonawarra, for an enduring red blend that's now an iconic Australian wine and regional benchmark.

$5799each

$693DOZEN

EACH

DOZEN

Whole bunches are de-stemmed, crushed and chilled into Potter heading down board or 1½ tonne open fermenters. The must is inoculated after three to four days cold soak. Potter fermenters are rack and returned each day, the fermenting juices drained away from skins and pumped back up, refloating the cap. Open fermenters are hand plunged twice daily, ensuring the floating cap does not dry out. The sugar dry wine was then drained off, skins gently pressed and the combined wine gravity fed with full lees to barrique. Following malolactic it is racked out of oak, analysis checked and returned to barrel. The individual batches were assembled after an extended ageing in a selection of French oak barriques.

Deep intense colour. Complex nose expressing blackcurrants and plum alongside cedar, spice, classic leaf characters and graphite. An elegant Coonawarra style, the Shiraz adds a lovely sweet supple middle presence to the palate, important in a young wine. An impressive red wine to decant and to savour, the tannins are soft, sandy and abundant, a big brooding dry red which will sit happily alongside the best Coonawarra vintages.

Currently out of stock

Petaluma Merlot 1999

Coonawarra

The 1999 is a stepping-stone on the long pathway of Petaluma's success at crafting the ultimate Coonawarra Merlot. The paradox of supreme quality is always how to achieve in the vineyard, concentration and structure without sacrificing the finesse which is a hallmark of the world's best Merlot. Coonawarra's innate suitability for this varietal, and Petaluma's distinguished sites, offer a mosaic which maximises the quality of this exceptional wine.

$5999each

$717DOZEN

EACH

DOZEN

The crop level for the Petaluma Merlot is always low, due to pruning and a very selective harvest, usually kept at around 4 tonnes per hectare. Due to heat summation, Coonawarra is ideally suited to the Bordeaux varietals. The grapes for this vintage were perfectly ripe offering spicy ripe flavours, further selectivity in the winery has ensured only fully ripe grapes were incorporated into the final wine. The early ripening Merlot required less heat to ripen than other Coonawarra varietals. The small crop and optimal microclimate has made Petaluma Coonawarra Merlot an especially dense wine, the most intense since and including the very first release.


The Petaluma Coonawarra Merlot has the spicy, minty varietal Merlot edge over a core of ripe plum fruit. As usual the wine is aromatic, the ripe plum palate and mulberry flavours of this superb wine are balanced by the delicate oak treatment, with the acid and significant tannin structure spine to age for a long time.

Currently out of stock

Petaluma Merlot 2001

Coonawarra

Coonawarra can yield elegant Merlot wines with fine balance. Petaluma 2001 Merlot is a massive wine with ultra ripe plum flavours and mouth wrapping tannins, which underwrite its aging potential. The wine is a product of a hot vintage but has the finesse and power to reward cellaring for at least five years from vintage.

$5999each

$717DOZEN

EACH

DOZEN

Established by Len Evans, the Petaluma vineyard lies at the heart of Coonawarra, kept temperate by the cool Southern Ocean breezes. 2001 was the hottest vintage on record at 1605°C days versus the long-term seasonal average of 1414°C. Although the growing season was dryer than average, 58mm of rain in March helped Petaluma's dry land vineyards survive the heat. 2001 was another in a succession of low crop vintages since 1999 and at four tonnes per hectare, Petaluma's Merlot vines in the Sharefarmers and Evans vineyards catapulted the grapes to early and complete ripeness. Petaluma was clean racked from new barriques and bottled without filtration which, standard practice for all red wines at the estate.

Velvety red colour. Bright aromas of cassis and plums, tender spice and well integrated cedary oak. Varietally pure palate, initially lean then opening up to flavours of cherries and anise, cloves and cherry, elements of sweet soily earth, warm alcohol expressions and flavours of liqueured chocolate. Calm and satisfying, it finishes to impressions of rosewater and cocoay oak with some remarkably gentle tannins.

Currently out of stock

Petaluma Merlot 2004

Coonawarra

The 2004 Petaluma Coonawarra Merlot will be a long lived wine, as the best cool vintages have proven to be since the inaugural 1990. 2004 continues the recent tradition of being a blend of the best parcels of fruit from the Evans and Sharefarmers Vineyards. Both these mature vineyards produced small crops (6 tonne per hectare) in 2004, a result of a very cool, dry year. A generous, ripe Merlot with a delicate spicy lift, abundant tannins and significant texture, and is further complexed by a hint of Coonawarra mint.

$4999each

$597DOZEN

EACH

DOZEN

Merlot was hand picked, transported to the Petaluma Winery at Piccadilly, de-stemmed and partially crushed. The juice was inoculated with a Petaluma yeast strain, once a day the fermenting juice is drained off and then gently pumped back up. After 21 days on skins the wine was drained, the skins gently pressed and the wine gravity fed to new Alliers and Nevers oak barriques. Malo-lactic fermentation was then conducted in barrique and at its completion, the wine was racked out, sulphured and then returned to barrel. This clarifying racking was done every six months for the twenty months the wine was in barrel. The final racking was followed by a gentle egg white fining and gravity settling, before bottling without filtration.

A blue-black, dark cherry colour with a nose showing intense blackberry and plum, essences of meat, a bit of sweet stalk, briar and spices, sour and sweet black cherry. Aromatic with a significant tannin structure underwriting its ageing potential. The palate shows a pleasant woodiness, with some fruits lurking in the background, but the real beauty of this wine is the ribena-like acidity, it works ying and yang with the intense plummy nature of the Merlot, and develops into a spectrum of delightfully varied fruit flavours all the way to the finish. Throughout it's creamy oak and homemade fruit preserve nature, it remains faithful to it's Coonawarra origin, a dominant wine class and immense flavour profile.

Currently out of stock

Petaluma Riesling 2011 1.5L MAGNUM

Clare

Distinguished Langtons Classification. A sophisticated Riesling, floral and delicate and poised, Petaluma displays refreshing lemon and lime characters coupled with a wonderful balance which has been the hallmark of this elite vineyard since the inaugural 1979 vintage. Another great edition in a long succession of classy Clare Valley Rieslings from the distinguished Vineyard at Hamlin Hill.

$3999each

$477DOZEN

EACH

DOZEN

At 1,670 feet above sea level compared with 1,330 feet for most other sites, Hanlin Hill enjoys the advantage of elevation and the cooling afternoon sea breezes. Hand picked Riesling is delivered to Petaluma for immediate processing. The bunches are de-stemmed, crushed and chilled to less than 5°C then treated to Willmes tank presses. The free run juice is cold settled for a natural clarification then racked to fermentation tanks and inoculated. Fermentation is monitored over several weeks at temperatures of 10°C to 13°C rising to 15° or 17°C over the last few grams of sugar. The wine is chilled to below 0°C and the yeast allowed to settle. A gentle filtration retains all the fruit, dulcet aromas and flavours.

The 2008 edition has achieved the idyllic balance of low pH and high acid that winemakers dream about. Crisp in texture and generous in flavour, a delicate, floral wine displaying typical minerality and lemon lime intensity, and will develop into a classic vintage. Forward, mouth filling and generous, exceptional depth of layered fruit and distinctive characters abound, a seductive mouthful of bosc pear and white peaches, lime and green tea flavours. The passionfruit, pear and apple expressions are backed up by lovely intense lemon-limes with a slatey, minerality that lingers long and dry upon a highly polished finish, so typical of the Hanlin Hill Vineyard.

Petaluma Riesling 2012

Clare

Distinguished Langtons Classification. From an almost perfect Riesling vineyard, careful pruning, sorting and selection, ensures that only the healthiest grapes are included. One of Australia's perennially feted Riesling, from fruit picked off old vines on Petaluma''s Hanlin Hill Vineyard, planted in 1968 to the most easterly slope of Valley Clare.

$2299each

$273DOZEN

EACH

DOZEN

Hand picked grapes are transported to the Petaluma winery in Piccadilly Valley and processed immediately. Bunches are de-stemmed, the berries gently crushed, chilled to less than 5°C and treated to a Willmes tank press. The free run juices are cold settled in tank and clarified without filtration. This bright, clear juice is then racked into fermenters and inoculated to a choice Petaluma yeast. A cool fermentation at 10°C to 13°C ensues over the next several weeks, at sugar dryness, the wine is chilled in place to -2°C before a gently filtration to bottle.

Light, pale straw in colour. Lovely bright floral aromas of lemon blossom and passionfruit are backed up on the palate by pristine, intense lemon/ limes, with some crunchy apple thrown in. Slatey minerality, a hallmark of the Hanlin Hill Vineyard for three decades, combined with high natural acidity to produce a wine that is very drinkable in its youth, while offering all the qualities of a great, long lived Clare Valley Riesling. The ideal choice to accompany grilled whiting, cornish hen or a traditional Coquilles St Jacques.

1 - 12 of 13 Wines By Petaluma

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Established by Brian Croser in 1976, Petaluma is one of Australia's most prominent wine companies.

The pre-eminent quality of Petaluma's wines is based on distinguished vineyard sites for each of the chosen varieties, in four important South Australian wine regions - Piccadilly Valley in the Adelaide Hills, for Pinot Noir and Chardonnay - Mount Barker in the Adelaide Hills, for the Rhone varieties Viognier and Shiraz - Clare Valley, for Riesling and - Coonawarra, for Cabernet Sauvignon and Merlot

A distinguished site is a unique site, which by virtue of its natural attributes, consistently produces distinctive wines of the highest quality. A defining moment for a winemaker is the discovery of the special chemistry between a distinguished vineyard site and a noble grape variety. Petaluma has invested in distinguished vineyard sites in South Australia in order to produce wines of world class standard.


Petaluma has two vineyards in the Coonawarra, known as the Sharefarmers and the Evans. Due to heat summation, Coonawarra is ideally suited to the Bordeaux varieties and is one of the world's greatest Cabernet Sauvignon regions with wines having uniquely fine-grained tannins. Coonawarra lies on a large flat coastal plain, 370km south of Adelaide and 56km from the Great Southern Ocean to the southwest The climate is dominated by the cool winds from the ocean and is moderately maritime despite being influenced by the hot air of the flat plains to the north during summer. The fabulous Terra Rossa red soil family of the Coonawarra ridge has been formed on an ancient sand dune. The calcrete limestone deposit below the Terra Rossa soil was formed by the action of rain on calcium carbonate marine deposits during the soil genesis. The Clare lies in a valley at the northern extension of the Adelaide Hills, 145km from Adelaide. Clare Valley arguably produces Australia's best Riesling and Petaluma's Hanlin Hill Vineyard provides the fruit for Petaluma Riesling, recognised in Australia as the best of this traditional dry style.	Hanlin Hill vineyard is on the eastern escarpment of Clare, at 1,670 feet (509m) above sea level compared with 1,330 feet (405m) for other vineyards and receives the maximum benefit of altitude and the cooling afternoon sea breezes. The Clare Valley has a warm climate with warm to hot dry days and clear cold nights during the late summer
The geology of the Hanlin Hill Vineyard is Mintaro shale, deposited as shallow marine sediments between 550 and 600 million years ago, and metamorphosed into high quality grey slate, which has weathered to form well draining, brown to red-brown clay rich soils. Petaluma has chosen Mount Barker on the eastern boundary of the Adelaide Hills to grow Shiraz and Viognier in the B&V Vineyard. The geology of Mount Barker is based on granitic micaceous schists associated with quartzite which produce well drained sandy loams of moderate fertility ideally suited to control the natural vigour of Shiraz. The B&V Shiraz develops strong blackcurrant aromas with some black pepper and liquorice nuances. The rich ripe aromas and flavours typical of Australian Shiraz are evident but there are extra dimensions of floral and spice more typical of cooler region Shiraz.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Victoria Licence 31952713

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