2023 Pirouette Chardonnay

A$35.00

The Pirouette – meaning spin, twirl, and swirl - is a complex chardonnay.

This wine is a true reflection of what a cool climate Chardonnay is supposed to be. A beautiful Chardonnay, lovingly grown by Juliet Cullen.

The first aroma is the distinct struck match followed by aromas of ripe grapefruit, a rich mouthfeel courtesy of batonnage and 20% malolactic fermentation. Aged for 8 months in 20% premium new French oak, unfiltered and unfined.

Match me with free range roast chicken or triple cream brie.

Vintage: 2023

Region: Tumbarumba 

Vineyard: Excelsior Peak

Variety: 100%Chardonnay

Alcohol: 12%

Production: 160 dozen

Vinification: Gently whole bunched pressed to tank, settled for 1 hour to retain a high solids content then racked to a mix of French oak barriques (1 new and 1 x 2 and 3 years old). 50 % was put through a wild ferment and 50% with carefully selected yeasts. These barrels were let go only putting outside overnight to cool down. Once finished fermenting, the lees in barrels were stirred for 3 months (Batonnage) and a portion was put through malolactic fermentation. The wine was left in barrel for 8 months, gently fined before bottling, unfiltered. 

Scroll down for reviews.

The Pirouette – meaning spin, twirl, and swirl - is a complex chardonnay.

This wine is a true reflection of what a cool climate Chardonnay is supposed to be. A beautiful Chardonnay, lovingly grown by Juliet Cullen.

The first aroma is the distinct struck match followed by aromas of ripe grapefruit, a rich mouthfeel courtesy of batonnage and 20% malolactic fermentation. Aged for 8 months in 20% premium new French oak, unfiltered and unfined.

Match me with free range roast chicken or triple cream brie.

Vintage: 2023

Region: Tumbarumba 

Vineyard: Excelsior Peak

Variety: 100%Chardonnay

Alcohol: 12%

Production: 160 dozen

Vinification: Gently whole bunched pressed to tank, settled for 1 hour to retain a high solids content then racked to a mix of French oak barriques (1 new and 1 x 2 and 3 years old). 50 % was put through a wild ferment and 50% with carefully selected yeasts. These barrels were let go only putting outside overnight to cool down. Once finished fermenting, the lees in barrels were stirred for 3 months (Batonnage) and a portion was put through malolactic fermentation. The wine was left in barrel for 8 months, gently fined before bottling, unfiltered. 

Scroll down for reviews.

2024 Canberra and Region Wine Show: 93 Silver

“Tumbarumba Chardonnay that is aching for more bottle time. Lots of banana cream just-bottled Chardonnay vibes, oak that feels toasty and nutty, before a very cool palate. At the moment there’s a disconnect between all the elements – oak on top, a lean palate, brightness and delicacy but also a sparkling wine base lack of generosity too. Come back when it all comes together?”
— Ozwinereview - Andrew Graham: 91 Silver
“There’s so much perky acidity I nearly did a pirouette tasting this. There’s a light layer of citrus, barely ripe white nectarine and ginger spice. While not complex, the palate is super racy, clean and refreshing.”
— Wine Companion -Jane Faulkner: 90 Silver
“Light golden lemon hue and an initial blast of French Oak-derived pencil shavings, grapefruit / lime aromas and flavours grab the senses.
Restrained malolactic treatment and rustic low intervention vinification tame the grippy cool-climate acid component.
The mid-palate is rewarded by a twirling’ n ‘swirling dance of typical varietal traits, again of grapefruit, green apple and nectarine flavours.
It’s currently youthful, fresh and exuberant, albeit with a steely grip but shows cellaring potential and further integration.
This is another medal-worthy Chablis-style cool-climate Chardonnay from Burdett and Rodeghiero.”
— Winelines - Gilbert Labour: 93 Silver