Trentham Estate Wines

Reserve Tumbarumba Chardonnay 2017

Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Tumbarumba
Country of Origin
Alcohol Content
12.0% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $25.00
  • Trentham Estate Wines
    PO Box 242
    Gol Gol, NSW
    Australia 2738
  • Anthony Murphy, Winemaker
  • Phone (61) 427211542

Dusty & toasty oak, melon with w-peach, slight creaminess, savoury. Very mineral-like, lacks flesh, slightly sour & sappy finish. Food : hasn?t worked, exacerbates the sour acidity.

There are some toasty oak notes here plus pear and a light pineapple character that does its job of washing down the dish without changing a great deal.

Pale lemon, green hints. Cream and green-apple aromas, almond lees and subtle vanilla oak. Smooth, supple palate. Fresh green-apple flavours, creamy mid-palate, bright acidity, firm dry finish. Food: food-friendly Chardonnay flavours and structure complement the various elements of the dish.

Rich ripe oaky nose with hints of butterscotch and tropical fruit on the palate. Well balanced with a hint of yeastiness and round oak on the palate. A good match with the poached prawns and tomato as the wine stays bright.

Light yellow. Spicy vanillin oak, apple, butter nose. Med-full, dry, ripe apple, melon, creamy vanillin oak, balanced. Dry ripe finish. Long. Wine smothered the flavours of the dish.

Really attractive Chardonnay nose with complex melon, almond meal and restrained bacon bone aromas. Lovely mid palate weight on the palate with excellent length of flavour and flavour density. power with finesse, a lovely food wine

The Medium Bodied Dry White Wines were judged with

Corn puree with prawn and tomato

Presented by chef Marcell Kustos


Corn cream

  • 500 g Corn kernels, fresh
  • 100 g Butter
  • 5 g Salt
  • 2.5 g Baking soda
  • 300 ml Toasted corn stock
  • 1 pc Lemongrass, core, sliced
Basil oil
  • 1 bunch Basil, reserve for decoration
  • 3 Tbs p Olive oil
  • 0.5 pc Lime, juiced
  • 25 pc Prawn, poached, sliced
  • 1 pc Lime juice
To serve
  • 25 pc Cherry tomatoes, sliced, salted


  1. Toast the cornhusk on the BBQ.
  2. In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
  3. When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
  4. Cut off the kernels from the cob.
  5. In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
  6. Set aside.
  7. In a blender or mortar, mix basil, olive oil and lime juice.
  8. Set aside.
  9. In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
  10. Transfer prawns to ice water to stop cooking.
  11. Peel prawns and slice them to 0.5 cm.
  12. Mix with basil oil and lime juice.
  13. Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.