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Tumbarumba Chardonnay, Trentham Estate

Trentham Estate
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Technical Analysis
Alcohol
13.5
pH
3.33
Acidity
6.0
Download Specification Sheet Download Full Size Images
Tumbarumba Chardonnay comes from a high altitude, eastern-sloping vineyard at the base of the Snowy Mountains National Park, a cool climate region highly regarded for producing premium Chardonnay.
Tasting note

Light straw green colour with lifted white peach fruit supported by toasted oak nuances. Persistent clean flavours show an ideal balance of fruit weight and cool climate crispness. A refined, elegant Chardonnay

Origin
Australia
Variety
Chardonnay
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Fined Using
Bentonite
Closure
Screw top
Region
Tumbarumba
Vegan
Yes

Vintage conditions

Harvested in mid-March the fruit was of exceptional quality with ideal sugar/acid balance and elegant stone fruit flavour.

Vinification details

The fruit was handpicked and whole bunch pressed into stainless steel tanks for the start of fermentation before transferring to French oak barrels for a further six months before blending and bottling.

 

Technical Analysis
Alcohol
13.0
pH
3.33
Acidity
6.0
Download Specification Sheet Download Full Size Images
Tumbarumba Chardonnay comes from a high altitude, eastern-sloping vineyard at the base of the Snowy Mountains National Park, a cool climate region highly regarded for producing premium Chardonnay.
Tasting note

Light straw green colour with lifted white peach fruit supported by toasted oak nuances. Persistent clean flavours show an ideal balance of fruit weight and cool climate crispness. A refined, elegant Chardonnay.

Origin
Australia
Variety
Chardonnay
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Anthony Murphy
Fined Using
Milk
Closure
Screw top
Region
Tumbarumba
Vegan
No

Vinification details

Harvested in mid-March the fruit was of exceptional quality with ideal sugar acid balance and elegant stone fruit flavour. The fruit was hand picked and whole bunch pressed into stainless steel tanks for the start of fermentation before being transferred to French oak barrels for a further six months before blending and bottling.