An elegant Chardonnay, yet understated with great drive - a hallmark of Tumbarumba. Aromas of white peach, lemon and nougat with a complex structured palate of baked pastry and Brioche. Finishing long and fresh on the palate.
The fruit was pressed into stainless steel. A small percentage of the batch was processed as a wild ferment where it is put to barrel and indigenous yeast populate. The balance of the batch commences ferment in stainless steel and completes ferment in barrel. The wine is mixed on yeast lees until about May. In 2018 we chose not to put this wine through malolactic fermentation.
Enjoy with roasted baby spatchcock stuffed with ricotta and herbs, lemon and garlic scallops.