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Grape Varieties: Marsanne 91%, Riesling 5%, Chardonnay 1%, Roussanne 1%, Sauvignon Blanc 1%, Verdelho 1%Optimum Drinking: Within 4 yearsWine Style: Dry white with good mineralityAlcohol by Volume: 12%Closure: ScrewcapCountry: Australia
Grapefruit zest and citrus floral aromas are carried through to a decidedly lively, mineral palate with pear, Granny Smith apple and citrus fruits.
Established in 1860, Tahbilk is an historic family-owned winery, renowned for their rare aged Marsanne. Tahbilk is known as ‘tabilk tabilk’ in the language of the Daungwurrung clans, which translates as the ‘place of many waterholes’. It perfectly describes this premium viticultural landscape, which is located in the Nagambie Lakes region of Central Victoria. The estate comprises 1,214 hectares, including a seven mile frontage to the Goulburn River. Environmental sustainability is paramount at Tahbilk and in 2013 they became carbon neutral. In 2016, Tahbilk was awarded 'Winery of the Year' by James Halliday.
The 2018 growing season was dry and warm, providing almost perfect conditions. The vintage started on the 8th February and progressed very smoothly; yields and maturity were ideal. It remained warm, throughout harvesting and the whites have clear varietal definition and crisp fruit flavours.
Tahbilk’s vineyards are grouped along the banks of the Goulburn River and an anabranch of it which flows through the estate. The vines are grown at 134 metres elevation of gently undulating and flat terrain. The soils are sandy loam with ferric oxide content, which vary from very fine sand near the anabranch to denser loams on the plains. The estate blocks planted prior to 1986 are on ARG rootstocks and the vines are trained on a single wire trellis with a mixture of head and cordon training, with cane and spur pruning. Tahbilk's vines are sustainably cultivated; composting and mulching takes place which improves soil health by promoting earthworm activity. Mulching helps to control weeds and conserves water, reducing vine stress. The old vines were hand-picked, younger vines were machine harvested.
The wine was made reductively, without contact with oxygen to preserve the fresh, fruity character. After de-stemming the grapes were lightly crushed and cooled through a heat exchanger, then pressed. The pressings were vinified separately; each was clarified and fermented with neutral yeasts at 10 to 12°C. The wine did not undergo malolactic fermentation, in order to preserve its crisp character. It was then stabilised, medium filtered and blended prior to bottling.
Grapefruit zest and citrus floral aromas are carried through to a decidedly lively, mineral palate complemented by pear, Granny Smith apple and citrus fruits. Delicious with white fish baked in a lemon butter sauce.
Marsanne 91%, Riesling 5%, Chardonnay 1%, Roussanne 1%, Sauvignon Blanc 1%, Verdelho 1%
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