South Australian Chardonnay, powerful yet refreshing, full of stone fruit, green apple and flowers, with a slight brininess on the tongue and notes of spice and hazelnut floating into the nostrils.

The name ‘Stump Jump’ doesn’t relate to the English game of cricket (jumping over the stumps at the end of the game), nor the breeding of livestock held in the stumps but relates to the significant South Australian invention – the Stump Jump plough. The plough soon became a worldwide implement for ploughing fields because of its ability to ride over stumps and gnarled “mallee” Eucalypt roots and snags, saving valuable time and energy by not stopping the draught horse.

Average Winter rainfall followed by a dry, warm Spring ensured that the vines set well, leading to relatively large crop loads. The 2016 Vintage started a few days earlier than ever before due to the dry conditions, but relieving rains arrived in late January/early February, reducing stress for the final stages of ripening. Mild to warm February and March conditions were ideal, slowing sugar accumulation and allowing full flavours to develop. The earlier harvested fruit achieved fruit ripeness at relatively low Baumes due to the rain event. These wines are bright, spicy and vibrant with a lovely long acid and elegance. As vintage progressed the concentration grew and the colour intensified, resulting in more weighty wines without overripe characters.

Parcels of fruit are selected from vineyards in the Adelaide Hills. The grapes underwent gentle crushing, temperature controlled fermentation and basket pressing. 60% of the juice was fermented in old French oak prior to bottling.

This wine is great on its own and also goes down a treat with fresh fish, crunchy salads or a roast chook.