Tumbarumba centres on Chardonnay and Pinot Noir, with fresh still wines alongside sparkling-wine fruit.
Restrained peach and citrus with fresh acidity.
Fragrant red fruit and a light, delicate palate.
Chardonnay and Pinot Noir.
Fresh acidity supports sparkling wines whose texture depends on the producer’s method.
Cool nights, elevation and a late growing season help retain acidity in Tumbarumba. Frost makes slope and aspect important, while granite and basalt contribute to its varied soils. Chardonnay and Pinot Noir are used for sparkling wine and, when conditions suit, for still wines too. A Pinot Noir grape listing does not by itself imply a red wine: the same variety can contribute to white sparkling blends.
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