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1 - 5 of 5 Wines By Petaluma
1
Petaluma BV Vineyard Cerified Organic Shiraz
Coonawarra
Available in cases of 6
Established by industry doyen Len Evans, the Petaluma vineyards are at the very heart of Coonawarra, invaluable winegrowing terroirs which are infused by the mineral rich terra rosa soils and stimulated by the balmy maritime breezes of the Southern Ocean. A fully Certified Organic Shiraz, picked off vines which have been husbanded to a holistic, environmentally sustainable viticulture, spicy, brooding and engagingly aromatic, a long dry red with elegant velvet tannins, peppery plum fruit characters and piquantly perfumed, cool Coonawarra finish.
$4699each
$563DOZEN
EACH
DOZEN
 
Deep garnet red. Perfumed with black fruits, currants and plums, seasoned by trade spice and fragrant white pepper notes. Dark chocolate assortments, black cherries and soused fruits, double dipped plum and curls of delicate cinnamon oak over an abundant length of soft, sandy ripe tannins, all framing the wine to its lasting, velvet finish.
Petaluma Evans Vineyard Coonawarra
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.
$6399each
$767DOZEN
EACH
DOZEN
Whole bunches are de stemmed, crushed and chilled into Potter heading down board or 1¬Ĺ tonne open fermenters. The must is inoculated after three to four days cold soak. Potter fermenters are rack and returned each day, the juices are 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 batches are drained off, skins gently pressed and the combined wine gravity fed with full lees to a selection of seasoned and new, French oak barriques. Upon completion of malolactic, components are rack and returned for an extended term of maturation, followed by the final cull and assemblage.
 
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.
Petaluma Hanlin Hill Riesling
Clare
Available by the dozen
Excellent 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 and highest aspects in all of Valley Clare. Late picked for optimal flavour development, yet paradoxically elegant and dry, the ideal choice to accompany grilled whiting, cornish hen or the traditional Coquilles St Jacques.
$2799each
$335DOZEN
EACH
DOZEN
Established by Brian Croser in 1976, Petaluma are one of Australia's most eminent labels and artisanal crafters of flagship white wines. 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 5C 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 10C to 13C ensues over the next several weeks, at sugar dryness, the finished Hanlin Hill is chilled before a gentle 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.
Petaluma Merlot
Coonawarra
Available in cases of 6
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.
$6099each
$731DOZEN
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.
Petaluma Piccadilly Chardonnay
Adelaide Hills
Available by the dozen
Langtons Distinguished Classification. A powerful yet elegant wine, enriched by the extravagance of barrel ferments, new French oak and battonage. Petaluma assembles Chardonnay from an archive of superior blocks in Piccadilly Valley, all are fortuitious microclimes, blessed by slow ripening conditions, very similar to Chardonnay's ancestral home in La Bourgogne. These splendid sites are closely planted and fastidiously managed through strict regimens of shoot and fruit thinning, to achieve the most meagre yields of peerless quality Chardonnay.
$4199each
$503DOZEN
EACH
DOZEN
Grapes are all hand picked, a portion are whole bunch pressed, the balance are gently destemmed, chilled and crushed. Following several days days of cold settling, most of the partially clarified juices are filled to a high proportion of new Dargaud et Jaegle French Vosges oak barriques and hogsheads for vinification. Upon completion to sugar dryness, barrels are racked and inoculated through Petaluma's own native bacteria. The unique bugs present at malolactic impart a lovely creaminess and contribute textural mouthfeel. Batches are treated to regular lees stirring battonage over the course of several months, before being racked and rested for the final assemblage.
 
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 Piccadilly Valley.
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

Petaluma

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.

http://www.petaluma.com.au/ - Petaluma

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

http://www.petaluma.com.au/ - Petaluma
http://www.petaluma.com.au/ - Petaluma

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. Liquor Licence 51409215

ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services