ORGANIC
Tamburlaine Reserve Chardonnay 2012
Tamburlaine Reserve Chardonnay 2012
You’d pay
$35 full price
I could be
on your doorstep
by
Don’t like me?
No problem - free returns
Why do we love this wine?
This is a great organic vino from the Hunter Valley with 94 points courtesy of James Halliday. A classic cool-climate chardy, it’s floral on the nose with dominant flavours of citrus and peach. The oak is unobtrusive, the style modern and the result? Bloody yum. Tamburlaine are Australia’s largest producer of organic wines and export to markets like Nepal, Japan and South Korea, but you can still pick up a case of this reserve beauty for just under 17 bucks a bottle.
Profile
Citrus
Floral
Peach
Medium-bodied
Fresh
Lean
Mofo Member Price Promise
Full price $35.00 from the winery on 5 September 2017.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
Wine Nerd Stuff
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Hunter Valley
- Vintage
- 2012
- Cellaring
- 2020
- Preservatives
- ―
- Alcohol by Vol.
- 13.1%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- 100% Chardonnay
- Serving Temp.
- 11.0°C
Region
Hunter Valley
The Hunter Valley is one of the brightest jewels in Australia's vinous crown. Not only does the region produce some of the best Shiraz and alternative reds in the country, but it has a style of white unique in the world of wine: Hunter Semillon. This is the White Burgundy of Australia in more ways than one, and even used to be labelled as such in the early days. No other place can produce such intense, low alcohol, seemingly light Semillons that blossom with age into full-bodied, massively complex wines that can age for decades. Producers the likes of Tyrrell's and Brokenwood take Hunter to new heights, year upon year.
Food Union
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Blue Cheese
Chicken
Seafood
Thai-style fish cakes
Ingredients
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
Directions
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.
Life Union
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...
Afternoon at the beach
Gifts
Parties
Deejay Mofo
Good times drinking awesome wine with friends gets even better when we all start singing along...
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