Reserve Fromenteau
It is well supported by an abundance of aromatics such as lemon tart, fresh apple, and a touch of melon. It's palate leaves nothing to be desired with a crisp acid structure, touch of buttery characters, and savoury body. Over time the minerality, synonymous with Tumbarumba will shine through as it continues to support this wine as it ages.<\/p>\n
"Pale straw hue. Burnt fig, white nectarine and oyster brine aromatics. Nectarine and nashi fruit sits in the central core with warm nougat and oyster brine offering contrasting savoury characters. Acidity has it under control, allowing it to show some creaminess without filling too much so the drive to the long finish has clarity and purpose." - Stuart Knox, The Real Review<\/p>\n
"All the shades of gold. The wine is filled with candied lemons, cantaloupe and pineapple chunks. Oak is significant and captures the vanilla and buttercream icing of old-fashioned cakes. Acidity peaks with some sour peach candies. Cumquat oil on the finish." - Shanteh Wale, Halliday Wine Companion<\/p>\n
0.5g\/L<\/p>\n
7.0g\/L<\/p>\n
8\u00b0C<\/p>\n
Winemaking
This particular chardonnay was hand selected and fermented in 100% brand new 500L French puncheons.<\/p>\n
Variety Composition
100% Chardonnay from Tumbarumba NSW<\/p>\n
Food Matches
Duck.<\/p>\n