Even Keel Tumbarumba Chardonnay 2023

'A sniff of minerals, early-picked nectarines, stone fruit and florals sitting atop a faint background of barrel-ferment characters. Again that minerality on the palate. Textural with lots of fresh citrus and stone fruits compact in the mid-palate opening up to a persistent lengthy finish.

The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient or if needed chilled to 15 degrees and transferred to old French oak barrel with full solids and minimal sulphur added. The wine is allowed to ferment using wild yeast and no additional sulphur added until the following summer when in most cases the wine completes full malolactic fermentation. After 10 months, the wine is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration and minimal sulphur.'

- Polperro