All Wines

The sophistication of Croser non-vintage sparkling meticulously blended with Orange Bitters and Citrus creates an effortlessly refreshing spritz. Simple pop pour over ice and garnish with a slice of fresh orange to create the perfect pre-dinner spritz.

Rich and vibrant aromas of white peach and fresh lime with a classic Bay of Fires flinty minerality. Rounded with a juicy but refined palate structured around with white stonefruit and lemon curd, balanced by a backbone of mineral acidity with malolactic softness.

This is a members only preview of the new vintage release.

Bay of Fires wines are made from small, high quality selections of fruit from across Tasmania’s viticultural regions, celebrating the unique cool climate soils and premium vineyards. From careful selection of Oak Barriques, the fruit for this Pinot Noir was hand harvested from the Tamar Valley, Coal River Valley and Derwent Valley regions of Tasmania, truly the fruit of the valleys and not the coast this vintage!

This delicate and refreshing wine makes a great match for Thai food or fish and chips. It displays abundant exotic fruits on the nose and a finely textured yet flavoursome palate with a good persistent ending.

The Tiers vineyard in the heart of the Piccadilly Valley was planted over 40 years ago by Petaluma’s founding father, Brian Croser.

Pale gold in colour, the nose displays aromas of white peach, nectarine and lemon curd with a hint of flint.

Royal Perth Wine Show - Best Pinot Noir Trophy

One of the most challenging varieties to produce, Eddystone Point's Pinot Noir is crafted into a wine that displays all the hallmark characteristics with intense aromas of strawberries, plum blossom and red currant fruit with a rounded palate of earthy characters and subtle spice.

A true reflection of the vintage and what time on lees can do to craft an elegant and textural sparkling wine. A wine that shows the pedigree of Vintage Croser, the purity of the fruit and development of twelve years on lees.

Our flagship Yellow Label wines showcase the distinctiveness of distinguished sites in the Clare Valley, Adelaide Hills and Coonawarra. These wines can be enjoyed upon release but will also reward those with enough patience to cellar them carefully to enjoy with generous bottle age. The Piccadilly Valley is the coolest viticultural region in South Australia. Tucked in behind Mount Lofty, the Piccadilly Valley is a jigsaw of sub-valleys with an underlying geology up to 1,800 million years old. Planted on relatively steep north and east facing slopes (up to 550m in altitude), the vines receive the full benefit of the warming early mornings. These distinguished vineyards favour delicate Chardonnay flavours and high natural acid.

This is classic Tasmanian Chardonnay at its best. Aromas of spice, white peach and lemon curd are underscored by flinty minerality. A juicy but refined palate is supported by a backbone of natural acidity and stonefruit, grapefruit and lemongrass flavours. 

Rich and vibrant aromas of white peach and fresh lime with a classic Bay of Fires flinty minerality. Rounded with a juicy but refined palate structured around with white stonefruit and lemon curd, balanced by a backbone of mineral acidity with malolactic softness.

This 2022 vintage is one of incredibly small yields with parcels of fruit from the Coal River and Derwent Valley regions, with only 750 cases produced. 

Expect all the aromatic and floral purity typical in cool-climate expressions of this variety. Fragrant aromas of fresh lime and musk, followed by a juicy, vibrant palate with kaffir lime and crisp mineral acidity.

Rich and vibrant aromas of white peach and fresh lime with a classic Bay of Fires flinty minerality. Rounded with a juicy but refined palate structured around with white stonefruit and lemon curd, balanced by a backbone of mineral acidity with malolactic softness.