Tumbarumba Chardonnay 2009
Each year, high elevation, cool climate fruit is harvested at its optimum flavour/fruit acid balance. In 2009, 45% of the volume experienced barrel fermentation on gross lees in new and one year old French oak barriques. These then rested and were left to mature for 8 months. 65% was fermented reductively in stainless steel with the aim of retaining the pristine fruit characters of the region. The aim is to promote the best flavours of the variety and the region and combine those with adorning winemaking techniques.
Food Pairings for Tumbarumba Chardonnay
Medium yellow with green hues. An intriguing and attractively generous bouquet of grapefruit, nectarine skin and lime pith. The fruit aromas are married harmoniously with underlying barrel ferment characters of gun-flint and oyster shell. While the palate is full flavoured the flavours are succulent and their frame ultimately crisp and refreshing.
|Alcohol: 13.4%||pH: 3.22|
|Total Acidity: 7.3 grams per liter|
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