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2017 gruner veltliner
2016 TUMBARUMBA CHARDONNAY
12.5% alc/ vol
pH 3.2 / TA 6.8
Whole bunch pressed directly to old French barriques for fermentation by indigenous yeast. 10 months on lees in barrel, racked filtered to bottle with a small sulphur add at bottling.
Tumbarumba holds a very special place in my heart. The landscape is not only aesthetically beautiful but also produces some of the best Chardonnay in the world. The 2016 vintage marked my 10th year producing wine from Tumbarumba and it is in my opinion the best I have seen from this alpine region.
The wine is lively and bright with lovely citrus and stone fruit characters. There is an intensity and energy to the palate that is as much familiar with a young Riesling. The finish is bright, elegant, long and crunchy. This is Tumbarumba in a bottle.
2016 GUNDAGAI SHIRAZ/GRENACHE
13.5% alc/ vol
pH 3.65 / TA 6.5
Both the shiraz and the Grenache were picked together in the vineyard, de-stemmed and fermented together in a small 1 tonne open fermenter. The fermentation occurred spontaneously with indigenous yeast and the cap hand plunged three times per day. The fruit was lightly pressed to old 500 litre puncheons for 12 months of maturation and bottled without filtration.
I am convinced that Gundagai can produce some of the best red wines in the country.
The wine has a lovely perfume of red fruits, and treads a very fine line between bold power and elegant restraint. The palate is warm hearted and generous with flavours of rich red berries and dark chocolate. The tannins are soft and supple and the length is incredibly long. I am very proud of this wine.