Our winemaker, Clare Halloran, rates the 2008 Estate Chardonnay as one of our best. Fruit for this wine is all hand harvested, chilled overnight and all whole bunch pressed. Half of the wine is then fermented in 100% French oak barrels, while the rest is tank fermented. This gives fruit freshness from the tank fermented component, while the barrel ferment builds length and complexity in the palate.

It is a lovely, fresh wine that can be enjoyed on its own or with a meal. Lemon zest citrus aromas,
with cashew notes and balanced oak lead to a palate of citrus and white peach flavours, with a
creamy texture and lovely length and persistence. The flavours of stone fruits are balanced with
bright acidity and selected oak.

Listen to Clare's thoughts on this wine via You Tube

Same wine - new name
When you look closely at the label in front of you it seems the same as last year, with the same TarraWarra Estate logo, the ink mark hill/horizon, the gold cow – but wait … the words ‘Tin Cows’ have gone. Yes, the wines are now simply called TarraWarra Estate. The answer lies in the wines themselves, for some years they have now been 100% Estate grown, all hand picked from some 20 different blocks across the Estate with each parcel vinified separately and all treated with the same care and attention to detail that the Reserve wines receive. For us everything is TarraWarra Estate, it is our brand and our business, so it seemed logical to have our two most popular wines bearing just our name. But don’t worry, the sculpture of the Tin Cows by Jeff Thompson still sits proudly at the entrance to the winery, it just won’t be appearing on future releases of the Chardonnay and Pinot Noir.

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