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 a style, Pinot Grigio is usually quite subdued on the nose, however, ours is bursting with intense white jasmine florals, enhanced by notes of fresh grass and cumquat, the wine simply draws you in. The palate is soft, generous & with some subtle cinnamon spice finishing with a great length.
Pinot Grigio makes a fantastic food wine but keep things simple but flavourful. We suggest a Caprese salad of juicy ox-heart tomatoes, creamy buffalo mozzarella and aromatic basil.
Based on wines from the region of Provence in the South of France, we have created the perfect Rosé to enjoy on a beautiful sunny day this Summer.
Delicious red fruits of raspberry, strawberries and just a hint of plum are the hero’s on both the nose and the palate. So juicy and lip-smackingly good, you’ll hardly believe how good it is. Bone dry with ZERO sugar left after ferment, everything is about the fruit on this one. Clean and fresh with just a hint of texture from the grippy acidity on the finish helps to keep things tight and will hold this wine in good steed when paired with food.
At a recent lunch with Cellarhand Members we were lucky enough to have Pan Seared Kangaroo, pepperberry dressing, fresh raspberries & native cranberries.