Review Detail

This wine was produced from Tumburumba and shows some pretty inspired winemaking technique. The wine was barrel fermented in a mix of new and older French oak before being aged on lees and being allowed to go through full Malolactic fermentation. The resultant wine is a rich and heady expression of Chardonnay but it’s cool climate roots give it the structure and poise to remain balanced.

The nose is steeped in stone fruits with a touch of grapefruit and worked lees complexity. At the wines heart is a fine lattice of citrus acidity that provides true north to the wines fuller peach characters. Oak provides gentle spice and additional texture to finish.