Please make up orders in lots of 6 or 12 bottles (mixed six packs and mixed dozens are welcome).
Blend Chardonnay (100%), TUMBARUMBA
Season The 2017/18 growing season was marked by moderately dry conditions throughout, with vines tapping the moisture stored in the deep granitic soils to stay balanced and fresh in the benign conditions. A dry January/February enabled stress-free ripening and good retention of aromatics and grape acid.
Viticulture Vineyard blocks are variously located between 610 and 760m altitude at the foothills of the Snowy Mountains. The sites offer exceptional conditions for growing Chardonnay at the cool margin. The soil is deep, well-drained, weathered granite.
Winemaking The grapes were harvested at just over 12 Baumé, with 10+ g/L acid. The fruit was whole bunch pressed and run to a mix of new and seasoned Allier and Tronçais oak for fermentation. Each parcel underwent a full malolactic fermentation and was aged on lees before blending and bottling in March 2019.
Taste The wine is fresh on the nose with aromas of white flowers, grapefruit and flint. A changing and complex wine of depth and concentration that with time in the glass reveals lemon curd, brioche and spent matchsticks. The palate is focussed, mouth-filling and long. The wine will metamorphose and take on complexity with age.
"Light, bright yellow colour, with a gently smoky reductive bouquet, a hint of Parmesan cheese (attractive). It's a more complex style within the Tumbarumba paradigm. Good fruit concentration and depth, a lingering aftertaste and the flavour has detail and dimension. Excellent chardonnay - 95 points." - Huon Hooke, The Real Review
"Hand-picked, whole-bunch pressed, wild fermented and matured in French oak (30% new) for 11 months. An exceptional wine, harmonious and simple. White peach, pear and grapefruit all have something to say on the perfectly balanced and very long palate. The '16 and '17 are equally outstanding. - 97 points." - James Halliday, The Weekend Australian