Southern Highlands Wine Show – Awarded Best White Wine in Show and Best Chardonnay in Show, this wine is a true reflection of what a cool climate Chardonnay is supposed to be.
Judges comments “Glorious fruit. Sweet lemons, a touch of grapefruit. The fruit is powerful. Accents of oatmeal. Savoury accents overlayed upon a strong fruit base.”
The first aroma is the distinct struck match followed by aromas of ripe white nectarine, green melon, pear and buttered toast. Aged for 8 months in 25% premium new French barriques (medium toast), stirring the lees (bâtonnage) to take the wine to the next level. The high natural acidity of Tumbarumba fruit gives this wine a cellaring potential of 8-10 years. This is an outstanding wine, mixing old school chardonnay winemaking technique with new world fruit characters, we hope you enjoy it as much as we do.
Pair me with the classic French buttered Tarragon roast chicken and salad, or over ripe soft cheeses such as Brillat Savarin or triple cream brie.
7.6 standard drinks
Production: 125 dozen
Vinification: Gently whole bunched pressed to tank, settled for 1 hour to retain a high solids content then racked to a mix of French oak barriques (1 new and 1 x 2 and 3 years old). 50 % was put through a wild ferment and 50% with carefully selected yeasts. These barrels were let go only putting outside overnight to cool down. Once finished fermenting, the lees in barrels were stirred for 3 months and a portion was put through malo lactic fermentation. The wine was left in barrel for 8 months, then gently fined before bottling, remaining unfiltered.