Modern Australian Chardonnay winemaking is all about balance. Each factor has to shine. The fruit, the region and the winemaking all play an important part and should be respected. We fermented around 20% in old French oak to give roundness and body. The remainder of the wine was fermented in stainless steel to keep the wine fresh both on the nose and on the palate. There is about 5% new French oak on this wine but it is just a side note adding a layer of complexity to the freshness.
When we blended the components together we achieved the complexity we wanted from the oak whilst still paying homage to the variety and the wonderful Hunter Valley region. The 2018 Regional Chardonnay from fruit picked on the Glandore property is looking the goods now and over the next several years.
We think silky handmade fettuccine with Chicken Cacciatore accompanied by a rocket and parmesan salad sounds like a pretty good match.
Cool climate Australian Chardonnay is as close to Chablis as you can get…with out actually going there and drinking Chablis, of course. Handpicked in the first cool rays of dawn amongst the hills of Tumbarumba, the fruit was whole bunch basket pressed before a cool fermentation and maturation in second use French oak puncheons (500L).
On the nose honeydew and stone fruit aromas are complexed by delicate white blossom florals and creamy vanilla. The palate is fresh and has just about the perfect balance from the front to the back palate providing great length. The finish is again creamy from the French oak but just a hint of grapefruit acidity cuts through to clean things up.
Serve this wine with a delicate Carbonara. Fry off garlic, onion and crispy pancetta. Remove from the heat stir through your fresh cooked fettucine, a handful of parmesan and a whisked egg. Add a splash of Tumbarumba Chardonnay to cut back on the creaminess and you are away.
As lovers of Italian wines styles, we are very excited about our first Italian white. Fiano originates in Campania and is also widely grown in Sicily.
A fresh, rich white showing peach and citrus characteristics. The palate is opulent, with beautifully integrated textural phenolics. The wine has similarities to a dry, pear cider, without the fizz. The acidity ‘duck tails’ on the finish coming in tight and crisp leaving the palate clean and dry.
This wine is made to be enjoyed in its youth. Drink while young.
Keeping within the region of Campania, Fiano is a fantastic match to slightly acidic dishes like tomato-based pastas. None are more famous from the south of Italy than Puttanesca. Buon Appetito.
A wine that is much easier to drink than it is to say but that’s what it is all about, right?
Fresh lychees, aromatic musk sticks and spicy cardamom aromas are all jammed in there and simply burst from the glass and into your nose.
The palate is very soft and supple with just a hint of residual sugar to balance the palate and create an exceptionally juicy wine. On the finish there is a fresh burst of flavoursome florals that leave the palate fresh and clean. Made to be enjoyed in it’s youth
The wine craves a bit of fiery spice. Try it with a spicy fish red curry on a bed of aromatic jasmine rice. This is when that slight touch of sweetness comes into play.
A dessert style wine that isn't as sweet as you think it is.
Classified as a dessert style wine, you would be correct in thinking that there is some sweetness here because there is. However, to mix things up a bit we prefer to serve this wine at the beginning of a meal matched to some really strong, savoury cheeses. The sweetness is balanced by the savoury cheese whilst the fresh fruit flavours and aromas of the Semillon really stand out and deliver the fresh fruit and lightness to the palate that always surprises.
So, head off to the cellar, grab one of those bottles of sticky that have been rolling around back there for ever and try it with some good cheeses. Once you realise we are right, you now have to order some of ours.