A finely detailed cool-climate Chardonnay from Bryan Martin, sourced from two high-altitude Tumbarumba vineyards planted on granite, quartz and basalt soils. Fermented in demi-muids and foudre with extended lees ageing, the wine leans toward texture, minerality and savoury complexity rather than overt richness. The nose shows white peach, grapefruit and lemon curd alongside nougat, hazelnut, alpine herbs and subtle saline notes. There’s a distinctive savoury, almost fino-like character that gives the wine plenty of personality and depth.
On the palate, it is medium-bodied with creamy lees texture balanced by bright citrus acidity and mineral freshness. Grapefruit pith, stone fruit and briny savoury notes carry through a long, energetic finish with excellent balance and detail.
Ben’s Recommendation:
A modern Australian Chardonnay with real individuality — textural, savoury and mineral-driven rather than oak-heavy. More layered and adventurous than many classic styles, while still remaining highly drinkable. Excellent with roast chicken, scallops, lobster or creamy seafood dishes. Drink now or cellar through 2034+.
