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Latest News

From gin to wine and back again on a visit to TarraWarra Estate

by Tim White for the Australian Financial Review

Read full article here

 

Winemaker, Clare Halloran, talks to RACV Club Sommelier, Christian Maier

The sommelier's art lies in using extensive wine knowledge and skill to interpret which individual wine varietal and vintage will complement each component of a menu. In this video, our winemaker, Clare Halloran, talks to RACV Club sommelier, Christian Maier, about the character of each TarraWarra Estate vintage.


TarraWarra Estate's kitchen garden gets a makeover

Gino Pompeo is the green thumb behind our blossoming kitchen garden. He loves the peace and quiet of the valley and has planted nearly 50 varieties of vegetables herbs and fruit, all of which are used by head chef Troy Spencer and his team in the Tarrawarra Estate Restaurant. Gino lives locally and is most at home tending the fruit of the earth. The shallots and lettuce, broccoli, rhubarb and spinach are picked daily, alongside an abundance of herbs that flavour our dishes. Our diners enjoy only the freshest ingredients, from garden to kitchen to plate.


2014 Reserve Chardonnay and Pinot Noir released

We are pleased to release our Reserve Chardonnay and Pinot Noir from the 2014 harvest. 

Poor weather during flowering meant the 2014 season was very low yielding. The average bunch weight for Pinot Noir was 55g and 68g for Chardonnay. Yields averaged 5.5 and 3.3 tonnes per hectare respectively.

The season itself was fine and relatively warm, and cool nights during ripening resulted in fruit with naturally high acidity harvested between the 13th to the 28th of February. The Chardonnay is from B and D blocks, both planted in 1983, and is a blend of P58 and Mendoza clones. The Pinot Noir is a combination of MV6 and D5V12 from H and I blocks, planted in 1983 and 1989 respectively. 

Each wine made is a reflection of our vineyards and the season.

The higher acidity and cooler nights have yielded wines that are elegant, tightly wound, and that will last in bottle for many years. 

The wines are made without additions and fermented naturally. The Chardonnay is 100 per cent barrel ferment, with no malolactic fermentation, while the Pinot Noir is made according to the season. With the warmth of 2014, ferments were pumped over twice per day and maturation was in a combination of puncheons and barriques. Once fermentation is complete, the wines are not racked, but instead sulphured in situ and left to develop in barrel.


Shane Crawford from Postcards, Channel 9 visits TarraWarra Estate

In case you missed it, here is the Postcards Channel 9 feature of our wonderful restaurant and wine at Tarrawarra Estate.

"TarraWarra Estate is a destination where great food, wine and art all collide.  Known for its outstanding pinot noir and chardonnay, enjoy a glass of vino on their new sunny deck with a leisurely lunch, or head indoors to experience their more lavish menu curated around the season and produce grown on site..."

http://www.visitvictoria.com/Postcards-home/Episode-2-14-February


RMWA Trophy win for Reserve Chardonnay, Wines of Provenance

At the recent 2015 Royal Melbourne Wine Awards (RMWA), TarraWarra Estate was awarded the Victorian Trophy for White Wines of Provenance for our 2014, 2008 and 2004 Reserve Chardonnay.

In its second year, this trophy is awarded to the best Victorian white wine produced over a minimum of 10 years by a veteran winemaker. A judging panel assessed three vintages of the same white wine label for consistency and excellence of style. The judging panel consisted of leading wine experts, including local winemakers and industry legend James Halliday.

This is excellent recognition for the pedigree of the Reserve Chardonnay style, perpetuated by Clare Halloran and her team over the years (extra kudos go out to the team, as we don’t often exhibit our wines in Australian wine shows among other Victorian wines of equal legacy).

The 2014 Reserve Chardonnay is due to be released early next year and has characteristic smaller production volumes of this vintage. Some Cellar Release stock of the 2008 Reserve Chardonnay is available, but sadly commercial quantity of 2004 Reserve Chardonnay no longer remains.

Latest News

From gin to wine and back again on a visit to TarraWarra Estate

by Tim White for the Australian Financial Review

Read full article here

 

Winemaker, Clare Halloran, talks to RACV Club Sommelier, Christian Maier

The sommelier's art lies in using extensive wine knowledge and skill to interpret which individual wine varietal and vintage will complement each component of a menu. In this video, our winemaker, Clare Halloran, talks to RACV Club sommelier, Christian Maier, about the character of each TarraWarra Estate vintage.


TarraWarra Estate's kitchen garden gets a makeover

Gino Pompeo is the green thumb behind our blossoming kitchen garden. He loves the peace and quiet of the valley and has planted nearly 50 varieties of vegetables herbs and fruit, all of which are used by head chef Troy Spencer and his team in the Tarrawarra Estate Restaurant. Gino lives locally and is most at home tending the fruit of the earth. The shallots and lettuce, broccoli, rhubarb and spinach are picked daily, alongside an abundance of herbs that flavour our dishes. Our diners enjoy only the freshest ingredients, from garden to kitchen to plate.


2014 Reserve Chardonnay and Pinot Noir released

We are pleased to release our Reserve Chardonnay and Pinot Noir from the 2014 harvest. 

Poor weather during flowering meant the 2014 season was very low yielding. The average bunch weight for Pinot Noir was 55g and 68g for Chardonnay. Yields averaged 5.5 and 3.3 tonnes per hectare respectively.

The season itself was fine and relatively warm, and cool nights during ripening resulted in fruit with naturally high acidity harvested between the 13th to the 28th of February. The Chardonnay is from B and D blocks, both planted in 1983, and is a blend of P58 and Mendoza clones. The Pinot Noir is a combination of MV6 and D5V12 from H and I blocks, planted in 1983 and 1989 respectively. 

Each wine made is a reflection of our vineyards and the season.

The higher acidity and cooler nights have yielded wines that are elegant, tightly wound, and that will last in bottle for many years. 

The wines are made without additions and fermented naturally. The Chardonnay is 100 per cent barrel ferment, with no malolactic fermentation, while the Pinot Noir is made according to the season. With the warmth of 2014, ferments were pumped over twice per day and maturation was in a combination of puncheons and barriques. Once fermentation is complete, the wines are not racked, but instead sulphured in situ and left to develop in barrel.


Shane Crawford from Postcards, Channel 9 visits TarraWarra Estate

In case you missed it, here is the Postcards Channel 9 feature of our wonderful restaurant and wine at Tarrawarra Estate.

"TarraWarra Estate is a destination where great food, wine and art all collide.  Known for its outstanding pinot noir and chardonnay, enjoy a glass of vino on their new sunny deck with a leisurely lunch, or head indoors to experience their more lavish menu curated around the season and produce grown on site..."

http://www.visitvictoria.com/Postcards-home/Episode-2-14-February


RMWA Trophy win for Reserve Chardonnay, Wines of Provenance

At the recent 2015 Royal Melbourne Wine Awards (RMWA), TarraWarra Estate was awarded the Victorian Trophy for White Wines of Provenance for our 2014, 2008 and 2004 Reserve Chardonnay.

In its second year, this trophy is awarded to the best Victorian white wine produced over a minimum of 10 years by a veteran winemaker. A judging panel assessed three vintages of the same white wine label for consistency and excellence of style. The judging panel consisted of leading wine experts, including local winemakers and industry legend James Halliday.

This is excellent recognition for the pedigree of the Reserve Chardonnay style, perpetuated by Clare Halloran and her team over the years (extra kudos go out to the team, as we don’t often exhibit our wines in Australian wine shows among other Victorian wines of equal legacy).

The 2014 Reserve Chardonnay is due to be released early next year and has characteristic smaller production volumes of this vintage. Some Cellar Release stock of the 2008 Reserve Chardonnay is available, but sadly commercial quantity of 2004 Reserve Chardonnay no longer remains.