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|Colour||Bright but pale yellow in colour.|
|Aroma||Displaying lifted citrus fruits, honeysuckle and subtle toasty brioche aromas.|
|Palate||Pinot Noir delivers here richness of fruit with some savoury complex flavours. Chardonnay in support provides excellent length, overall creating a wine of full fruit flavour of citrus and apples with a hint of fresh bread from the 12 months on lees. Wonderful flavours with great poise and balance.|
|Growing Conditions||The base for this wine was harvested over a number of growing seasons. We only make this wine in the best of years when flavours were at their optimum for this style of wine. Low yielding vines produced grapes of the highest quality, maximizing flavours and retaining wonderful natural acidity.|
|Vinification/Maturation||Hand picking both Pinot Noir and Chardonnay in the cool of the morning and transferring to the winery before the fruit was chilled over night to 6 degrees. The grapes were then whole bunch pressed to tank, and gently fined before racking and inoculation. A cool fermentation of no more than 16 degrees was employed to retain fruit character and depth of flavour, before a period of over 12 months weekly battonage without SO2 to bring out some wonderful lees characters. Blending took place in November, utilizing fresh 2013 material with some older material to create a wine of complexity and interest.|
|Bottles per Case||6|
|Peak Drinking||Under prime cellaring conditions this wine has the ability to cellar well for up to 8 years|
|Recommended Food Pairing||Freshly shucked Sydney Rock Oysters|
Hand-picked, whole bunch-pressed; tank-fermented and matured on lees for 10 months; bottled and tiraged with youthful (13) and older material. Vibrantly fresh and crisp, it has good length and balance, complexity the only element missing.
Tumbarumba’s high altitude provides true cool climate conditions to ensure slow ripening and complex flavour development for this sparkling wine.
|Dimensions||27 x 18 x 35 cm|