The Penfolds Collection

Bin 311 Tumbarumba Chardonnay 2015

Bin 311 Chardonnay is sourced from a single, cool-climate (and some would say risky, marginal) region and each year the fruit selection is made to reflect the Bin 311 style. In 2014, fruit sourcing has again come from Tumbarumba – one of Australia’s most exciting, cool-climate, high-altitude, viticultural districts. Penfolds has worked with Chardonnay from Tumbarumba since the early 1990s. The Bin 311 style typically exhibits a mineral acid backbone, complemented by barrel fermentation and maturation in seasoned oak. Minimal filtration is employed, preserving elegant fruit flavours.

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When To Drink
Drinking well now, but will improve with time. Drinking window now – 2023.
Taste Description

Colour
Pale straw with green hues.

Nose
Citrus notes, compliments of Tumbarumba. Also appealingly apparent - apple, nashi pear, grated cucumber salad, snow pea and just the faintest floral undertone.
A captivating ‘sea-spray’ lightness ethereally hovers above this wine – airy, wispy, seductive.
Whilst oak doesn’t intrude, complexing hybrid scents of wet oats and crushed biscuit no doubt arise from associated yeast lees batonnage in Bin 311’s compliant and well-seasoned French-oak barriques.

Palate
Fresh nectarine and white stone fruit flavours prevail amid traces of (calimyrna?) fig.
Hints of almond meal, unsalted cashew/brazil nut… with a beguiling creaminess and Chardonnay ‘waxiness’ texturally enlivening mouthfeel.
Palate closure stylishly activated via a defined line of slate-like/mineral acid.

Technical Information

Origin: Tumbarumba, New South Wales, Australia.

Maturation: Nine months in seasoned French oak.

Variety: Chardonnay.

Vintage Conditions

Frost risk was greatly reduced in Tumbarumba due to warmer than average minimum temperatures for spring. Rainfall during winter and spring was minimal, reducing canopy growth. Above average summer rainfall (January was double the long-term average) increased the potential for Botrytis. However, careful vineyard management reduced disease risk.

Temperatures through January/February were below average allowing the grapes to develop slowly, ensuring full flavour ripeness and retention of natural acidity.

History
First Vintage: 2005.
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