Region: Victoria, Pyrenees 74%, Tasmania 26%
Variety: Sauvignon Blanc 100%
Taltarni is one of the Australian pioneers of Sauvignon Blanc.
Taltarni's Three Monks Fumé Blanc 2011 is crafted from carefully
selected, low yielding vines grown in Taltarni's vineyards in
Victoria's Pyrenees and Tasmania. 50% of the blend was
fermented in stainless steel, using wild ferment and two different
Sauvignon Blanc yeast strains. The remaining 50% of the blend
was barrel fermented in French oak, then batonnaged weekly for
eight months; enhancing the complexity, mid-palate weight and
spiciness of this delicious wine.
The 2011 Fumé Blanc is a pale straw with fresh, green tints. The
flavour is intense with lime blossom, grapefruit and white
nectarine, all perfectly integrated with the attractive, spicy oak
characters from the time spent in French barrels. The palate
displays generous lemon and nectarine flavours, with the
Tasmanian component adding crisp grapefruit flavours, mineral
notes and great length. Best in its youth, this wine will also reward
cellaring of up to 3 years. Taltarni Three Monks Fumé Blanc 2011
is a food friendly wine that would match perfectly to a number of
seafood and soft Asian dishes.
Acid: 7.6 g/L pH: 3.18
Alcohol by volume: 12.5% v/v
Residual Sugar: 1.3 g/L
Harvested: Victoria: February 2011. Tasmania: March 2011.
Spicy Asian dishes
Perth Royal Wine Show 2012
Rutherglen Wine Show 2012
Winestate Magazine— Annual Edition 2013
"Fume Blanc is a French-inspired style of making sauvignon blanc with some of the fruit fermented in oak and the rest in stainless steel tanks. This blend of Tasmanian and Victorian Pyrenees fruit is a delight with its citrus and stonefruit flavours."
- Kerry Skinner 01 December 2012