|Aroma||Intense white peach, nectarine and green apple characters are found coupled with complex natural aromas of gun flint, lees and vanilla yogurt are featured. The nose shows cashews & biscuit notes, from the use of the finest French Oak.|
|Palate||Impeccably structured, this fine wine shows all the classic features of the vintage. Intense fruit flavours, wonderful texture from battonage (yeast stirring in the barrel) and beautiful length derived from the ample natural acidity. All of these signatures blended together form a complex and classy wine.|
|Growing Conditions||2013 saw a cool growing season with some minor rain events delaying veraison for up to 2 weeks in areas. A heatwave throughout January quickly brought ripening back into line with previous seasons, with flavours and aromatics developing earlier than seen recently. Picking was done around a week earlier than average, with great intensity of flavours the result.|
|Vinification/Maturation||The assorted Tumbarumba vineyard sites from which this Chardonnay is sourced are planted at altitudes ranging between 700m and 842metres. These sites produce a diversity of wine styles whereby the winemaking team can select from an array of flavours and acidities, concentrations and intensities to craft a well balanced wine. Early morning hand picking occurred from the 4th until the 28th of March. The fruit was immediately transferred to the winery, and gently tipped directly into the press, so as to minimize maceration and to preserve fruit flavour. A slow delicate press cycle ensured only the finest free run juice was extracted before a short cold juice-settling period. The Chardonnay juice was then racked to 30% new French oak barriques, taking along a substantial amount of press solids. A mixture of natural and inoculated yeast ferments were encouraged to provide complexity and interest to the various wine parcels. After fermentation, the wines were stirred twice a week for a short period of time, building up texture in the wine while also providing mouth feel and weight. After 11 months barrel maturation, the wines were carefully blended, lightly fined and filtered to bottle.|
|Acidity (TA)||7.63 g/L|
|Bottles per Case||12|
|Last Tasted Date||03-01-2014|
|Peak Drinking||Under prime cellaring conditions this wine has the ability to cellar well for up to 8 years|
Bright and frisky, with the Tumbarumba style tattooed on its palate (and bouquet); while peach and pink grapefruit do the talking, acidity underwriting the long finish. If any oak has been used, it is not obvious.
Armchair Critic looks to source its fruit from established vineyards in the best regions planted to the most suitable varieties, regardless of fashion, creating balanced wines of character and complexity. The cool climate, high altitude and soils make Tumbarumba perfect Chardonnay country, creating seamless wines with spotless purity, shimmering complexity and long mineral acidity.
|Dimensions||37 x 28 x 36 cm|