Elephant in the Room Jumbo Limestone Coast Chardonnay 2024 (Australia)

Elephant in the Room Jumbo Limestone Coast Chardonnay 2024 (Australia)Deep yellow in appearance, this wine features an aromatic nose of stone fruit and citrus, accented by creamy vanillin oak notes. The mouthfeel is rich and full, with fresh stone fruit character and well integrated oak delivering impressive flavour and a creamy finish. This is a seamless and unapologetically flavorful Chardonnay with great taste, freshness, and a lasting finish. The Elephant in the Room wines are proudly large in scale and expansive in

Deep yellow in appearance, this wine features an aromatic nose of stone fruit and citrus, accented by creamy vanillin oak notes. The mouthfeel is rich and full, with fresh stone fruit character and well-integrated oak delivering impressive flavour and a creamy finish. This is a seamless and unapologetically flavorful Chardonnay with great taste, freshness, and a lasting finish.

The Elephant in the Room wines are proudly large in scale and expansive in flavour. Ignoring fashion and braving the scorn “wine thought police” Elephant in the Room was created to give consumers exactly what they want – full bodied and mouth-filling wines that deliver maximum pleasure. Each wine is sourced from slow-ripening cool climate vineyards in the Limestone Coast of South Australia and partially matured in French Oak before final blending and bottling by Corey Ryan.

Sourced from established vineyards in the coastal Robe district of the limestone coast. The sheltered aspect and consistent temperatures combine to ensure the retention of natural acidity in the elegant fruit harvested.

South Australian regions experienced a very dry growing season for the 2024 vintage. Frost, the lack of rain and poor weather during flowering has resulted in lower yields, however, the dry and consistent weather during picking resulted in a vintage of high-quality fruit.

Picked partially by hand. The majority of the blend was vinified in stainless steel with high solids and oxidative handling with fifteen barrel fermented with lees stirring. About forty percent was aged in medium toast two and three year old French oak barriques for six months to add complexity before full malolactic fermentation.

Food Pairing: Pair it with pork tonkatsu ramen.