List of products by manufacturer Grosset

Created in 1981, the estate is still owned by the Grosset family. It is located in Auburn in the Clare Valley, 100 km north of Adelaide. It covers 22 hectares and produces 11,000 cases. The certified organic estate has three parcels of Riesling and one of Cabernet Sauvignon.

Grosset has been certified organic for many years. Jeffrey Grosset explains his work: "To achieve a perfect result, it's not just a matter of removing chemicals. It means having a resilient and complex ecological environment to work with us instead of against us. We do this by not working the soil and by having trees and shrubs around the vineyards. We are helped enormously by the fact that our region is completely untouched and has never known any pollution. In addition, the humidity is low while the vines are growing, which is perfect for organic farming. Although our harvests are smaller than our neighbours, they are also very consistent from year to year, and we have a fruit with more flavour and a more concentrated and balanced wine. We find that this method of winemaking produces wines that are more aromatic even with low alcohol levels. Also, our own grapes which are harvested well ripe (12.5%) give very rich and fresh wines without the need for acidification."

The Polish Hill Vineyard:
This is an 8-hectare hillside vineyard north of Mount Horrocks planted on soils composed of shale overlying a dense layer of slate. The terroir is poor, yields are naturally limited and the grapes are small with very concentrated juice. The vinification is traditional and is carried out in such a way as to respect the purity of the fruit. The wine is aged on lees and bottled without fining.

Springvale Vineyard:
This is the highest vineyard in the Springvale region (460 metres). The soil is predominantly topsoil over a limestone and slate substrate. This vineyard produces larger bunches than Polish Hill. The vineyard is planted with 3 different Riesling clones (2 German clones and one French clone). Manual harvesting, destemming of the grapes. Parcel fermentation by clone and by age of the vines.