Medium straw with green highlights. Varietal and full, stone fruit dominates with underlying green melon, hints of freshly cut grass and spicy oak add interest. The aroma carries through to the palate with intense apricot, nectarine and granny smith apple fruit characters filling the palate. Fruit driven and focused, the fruit gives way to a long crisp finish with the acid providing a fine mineral like texture.
Fermented and aged in temperature controlled stainless steel tanks. A portion of the wine was fermented and aged in French oak puncheons and blended back before bottling.
A fruit driven Rutherglen Chardonnay, from a great vintage for depth of flavour and varietal definition. Enjoy over the coming 2-3 years with crab and avocado salad or sesame chicken with soba noodles.
"My favoured style where the fruit is dominant, displaying the pure flavours we can achieve with chardonnay fruit grown in the Rutherglen wine region." Colin Campbell
CANNELLONI WITH PUMPKIN AND TALEGGIO, WALNUTS AND SAGE
- 12 fresh or dried cannelloni
- 500g 0f pumpkin cut into even pieces
- 100g fresh breadcrumbs
- Pinch of nutmeg
- 80g parmesan
- 40g butter melted
- Oil, salt and pepper
- ½ cup walnuts
- Small bunch sage
- 100g of parmesan
- 100g taleggio cheese (or substitute with brie or camembert)
- 100ml cream
- 100g of soft blue such as Gorgonzola dolce latte or King island blue
Cut all cheeses into small pieces, place in a bowl and sit the bowl on top of a pot with simmering water. At low temperature melt the cheeses without burning. When melted, stir in the cream and pass the sauce through a sieve (if the sauce is to thick add more cream).
Cut the pumpkin into pieces and steam. Mash the steamed pumpkin or use a blender, sit pumpkin mix in a sieve and leave overnight in the fridge to strain.
Mix the strained pumpkin with the fresh breadcrumbs, grana parmesan cheese, nutmeg, salt and pepper.
Cook the cannelloni in boiling salted water, drain, then rest on a tea towel. Fill a piping bag with the pumpkin mixture and one by one fill the cannelloni, lay in a single layer on an oven tray.
Cover the cannelloni with a little sauce and some parmesan, then cover with foil. Bake in the oven at 180°C for 20-25 minutes, take the foil off and let the cannelloni gratin under the grill or in the oven for few more minutes.
In a little oil fry the walnuts and sage for few minutes and set aside.
Top with more of the sauce and scatter the sage and walnuts on top.