With distinct stone fruit characters and an assertive citrus kick, plus a fine mineral backbone that really stretches the fruit flavour, Croser was one of the original method Champenoise Aussie sparklers to raise the bar on the quality of domestic fizz. The non-vintage is a blend of Pinot Noir and Chardonnay from selected sites in the Adelaide Hills and would be ideal for cured meats such as salami and prosciutto, as well as soft cheeses.