Kosciuszko Tumbarumba Pinot Noir 2022
GI REGION: Tumbarumba, NSW
VINEYARD: Excelsior Peak, 1927 Jingellic Road, Tumbarumba
TASTING NOTES: Our Pinot Noir is well balanced and light ruby in colour and has aromas of roses and violets and flavours of cherry, plum and strawberry. A very elegant wine with long lingering finish.
FOOD PAIRING SUGGESTIONS: Ideal with meat especially lamb, also matched very will with duck and classic tapas style dishes.
WINEMAKER: Robert Bruno
WINEMAKING NOTES: Handpicked from ten year old vines, 35% whole bunch fermented, balance was crushed and destemmed with whole berries, ten days on skins pressed to barrels using 20% French oak and spending eight months in barrel.
AGING POTENTIAL: Drink now to 2030
GI REGION: Tumbarumba, NSW
VINEYARD: Excelsior Peak, 1927 Jingellic Road, Tumbarumba
TASTING NOTES: Our Pinot Noir is well balanced and light ruby in colour and has aromas of roses and violets and flavours of cherry, plum and strawberry. A very elegant wine with long lingering finish.
FOOD PAIRING SUGGESTIONS: Ideal with meat especially lamb, also matched very will with duck and classic tapas style dishes.
WINEMAKER: Robert Bruno
WINEMAKING NOTES: Handpicked from ten year old vines, 35% whole bunch fermented, balance was crushed and destemmed with whole berries, ten days on skins pressed to barrels using 20% French oak and spending eight months in barrel.
AGING POTENTIAL: Drink now to 2030
GI REGION: Tumbarumba, NSW
VINEYARD: Excelsior Peak, 1927 Jingellic Road, Tumbarumba
TASTING NOTES: Our Pinot Noir is well balanced and light ruby in colour and has aromas of roses and violets and flavours of cherry, plum and strawberry. A very elegant wine with long lingering finish.
FOOD PAIRING SUGGESTIONS: Ideal with meat especially lamb, also matched very will with duck and classic tapas style dishes.
WINEMAKER: Robert Bruno
WINEMAKING NOTES: Handpicked from ten year old vines, 35% whole bunch fermented, balance was crushed and destemmed with whole berries, ten days on skins pressed to barrels using 20% French oak and spending eight months in barrel.
AGING POTENTIAL: Drink now to 2030