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premium australia

Aussies provide food f

The Fine Wine Partners team knew that the best way to put its new selectio before independents would be to enjoy them over lunch. So we booked re and Cardiff where 15 merchants could meet two winemakers, and put their

A

t all three lunches, Andrew

Hardy’s Croser Adelaide Hills

Sparkling NV got the proceedings

under way.

“It’s Methode Champenoise, which gives

you delicate bubbles and we think it suits us,” he explained. “It’s usually two thirds Pinot Noir and one third Chardonnay. “All the Pinot is hand-picked and

whole-bunch pressed; the Chardonnay

is a mixture of whole-bunch pressed and machine picking.”

Noel Young, of the eponymous wine shop

in Cambridge, was impressed by the wine and the £16.99 RRP.

“It’s delicious, it’s lovely,” he said. “It’s got

enough complexity to make it interesting to the more educated wine consumer,

but easy enough for someone who drinks Prosecco.”

Dafydd Morris of Cheers in Swansea

was also a fan and is planning to list the

wine. “It’s got good acidity, a nice texture

and I thought it was going to be a lot more expensive than it was, so I was nicely surprised,” he said. Croser Adelaide Hills Sparkling NV RRP £16.99 Petaluma White Label Sauvignon Blanc 2016 RRP £14.99 Petaluma Yellow Label Hanlin Hill, Clare Valley Riesling 2015 RRP £25.99 Petaluma Yellow Label Coonawarra Cabernet-Merlot 2015 RRP £38.99

Hardy declared that “the world is agog

with Marlborough Sauvignon Blanc” but

Petaluma White Label Sauvignon Blanc 2016 “is a completely different beast”.

He added: “It’s much more food-friendly

but not hit-you-over-the-head Sauvignon, more like a European Sauvignon. There’s more definition there. It’s more like

THE WINE MERCHANT MARCH 2018 38

Daydd Morris of Cheers in Swansea

Bordeaux and Sancerre. You get some nice

citrus and lemon and some nice secondary characters.

“In our home market this wine is seen as

a very good bistro, by-the-glass wine. It’s normally 10%-12% barrel-fermented in

new oak to give it that little bit of spicy lift; a little bit of char from the new oak.”

It’s another wine that Morris may list. “I

liked the style of the Petaluma Sauvignon;

it was a bit different, a bit more reserved. It wasn’t in your face,” he said.

Young added: “It’s above entry-level New

Zealand but still below Sancerre in terms

of price. I think a lot of New Zealand’s very much a gooseberry, elderflower, passion fruit character. Adelaide Hills is more

capsicum, green tomato, almost tomato leaf, with a bit of fruit. This is very nice

because it’s more restrained. The palate

The Wine Merchant issue 67  

The Wine Merchant issue 67

The Wine Merchant issue 67  

The Wine Merchant issue 67

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