A wine 10 years in the making, the name Arctic Fox was earmarked for the wine long before it was actualised. In 2013 we made a strategic decision to produce a sparkling wine that is authentically McLaren Vale. Arctic Fox utilises varietals that are superbly matched to our climate to produce a wine that reflects a sense of our region, our food and our lifestyle. It is crisp, vibrant, fruity and a perfect match for a coastal lunch on a warm sunny day. The Vermentino gives the wine it’s crisp acid line, the Verdelho provides the stone and citrus fruits and the portion of Sauvignon Blanc ties it all up with some herbal lift and perfume.
This blend of Pinot Noir and Chardonnay is picked by hand and whole bunch pressed prior to fermentation in both tank and barrique. The wine is bottle aged on the lees for about a year. The grapes are grown in the Adelaide Hills region of South Australia, the geology of the Hills' is particularly diverse, with different fault lines exposing a large range of soils from different geological periods. The vineyards employed are planted at quite high altitudes, up to 600 metres above sea level, and have cooler, often southerly, aspects. Dry and elegant, with a fine mousse and strawberry aromas supplied by the Pinot Noir, alongside nectarine, cashew and biscuit from the Chardonnay.
A complex, elegant and creamy vintage Croser with a nose redolent of honey and cashew and an alluring citrus lift. The palate shows wild strawberry Pinot characters alongside a more buttery nectarine Chardonnay before a soft yeasty finish buoyed by green apple acidity.
Hand-picked fruit from the Piccadilly Valley, chilled overnight then whole bunch pressed, then fermented, blended, filtered, tiraged and stored on lees for a minimum of 3 years. Disgorged at our new state of the art winery.
The bouquet offers delightful, lifted aromas of strawberry, lemon citrus and underlying notes of biscotti. The palate is elegant and well integrated, displaying intense strawberry, nectarine and cashew characters enhanced by partial malolactic fermentation and extended time on yeast lees. The natural acidity provides excellent structure and finesse, with an excellent mouth-watering citrus and nougat finish
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