Vintage ConditionsThe region experience excellent Spring weather conditions, with temperatures below average delaying flowering until the end of November. Typical cool nights and warm days followed, ensuring even ripening across the entire Tumbarumba area. The brisk cool nights, where temperatures typically plummet to 4°-5°C during the ripening period is one of secrets to the success of Chardonnay in the region. The cooler evening temperatures help to retain natural fruit acidity and result in good flavour development leading up to harvest.
Vinification and MaturationThe assorted Tumbarumba vineyard sites from which this Chardonnay is sourced are planted at altitudes ranging from 500m-842m. 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. After evening and early morning harvesting, the fruit was transferred to the winery and tipped directly into the press before a slow, gentle press cycle ensured only the finest free run juice was extracted prior a short cold juice-settling period. The Chardonnay juice was then racked to 25 percent 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 parcels were stirred twice a week for a short period of time. After nine months barrel maturation, the parcels were carefully blended.
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