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Producer: Eden RoadGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: Lightly oaked whiteAlcohol by Volume: 13%Closure: ScrewcapCountry: Australia
Very little oak influence, wonderful elegance with the focus on citrus fruits, white blossom and a long, lipsmacking finish.
Located in Murrumbateman in the Canberra Wine District, boutique winery Eden Road was established in 2008 by businessman Chris Coffman. It made an immediate and stunning impact by winning the ‘Jimmy Watson Award’ for its first vintage of The Long Road Shiraz (2008), Australia’s most prized wine accolade. These elegant and refined wines are produced from some of Australia's highest vineyards in the emerging region of Australia's 'High Country'. The unique combination of altitude and some of the world's oldest soils, which were formed over 400 million years ago, has resulted in a highly prized collection of original and exciting wines. New winemaker Celine Rousseau has devoted 17 years to working in the 'High Country' and has developed a strong understanding and passion for these cool climate vineyards and their wines.
2016 was a warm, dry vintage: below average rainfall during the winter was coupled with above average temperatures. Early budburst took place followed by dry conditions during flowering which resulted in very good fruit-set. Yields were higher than recent years, with early harvesting and good to excellent quality fruit. Overall a very good vintage; outstanding for Chardonnay, Riesling and Pinot Grigio.
Eden Road works towards natural management in the vineyards with minimum intervention in terms of spraying, but hard work in terms of manually tending the vines and managing the soils. They follow organic viticulture where possible and all vines are hand-picked. The fruit is sourced from two vineyards: a 31 year old vineyard in Maragle, which is situated at 405 metres above sea level; and a 29 year old vineyard in Courabyra, sitting at an altitude of 740 metres. Both vineyards are located in the Tumbarumba region, which is regarded as a premium Chardonnay producing area. The final blend represents a classic expression of Tumbarumba Chardonnay. The rootstocks are grafted on two clones: a Penfolds clone and V3/V11.
The grapes were carefully sorted. Half the fruit was fermented in tank and half in French oak barrels. Fermentation took place with a selected yeast. Following fermentation, 10 to 15% of the wine underwent malolactic fermentation. The wine was then matured for 12 months on its lees in French oak barrels, of which 25% was new, prior to being racked and bottled.
A delightfully lifted nose displays delicate notes of white flowers and orange blossom intermingled with hints of almonds and nutmeg. Classic Tumbarumba acidity is supported by French oak nuances, leading to subtle spice on a rich and full palate, with a long finish.
Light cheese soufflé or prawn cocktail.
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