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Age Verification Required on Delivery: This product is not for sale to people under the age of 18. To confirm the recipient is over 18 years, valid photographic ID with a date of birth may be required upon delivery.
Chardonnay
Wine of South, Australia
Tempus Two Quartz series offers elegance with a touch of refined boldness. An approachable, fruit driven and contemporary wine bringing a little luxury to the everyday. White peach, lemons and a zesty, persistent finish.
Mobius Loop
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
Bottled for:
Australian Vintage (UK) Limited,
Surrey,
CR0 6BA.
By:
W1743,
UK.
Country of origin: Australia
Wine of Australia
Bottle
Alcohol by volume: 12%
Serving suggestion: White Peach, lemons and a zesty persistent finish
Alcoholic content: 9 units
Region of origin: New South Wales
Agent: Australian Vintage (UK) Limited
Grape variety: Chardonnay
Producer: Australian Vintage (UK) Limited
Winemaker: Andrew Duff
Wine colour: Red
Type of closure: Screwcap
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 3 years
History: Backed by four generations of winemaking heritage, Tempus Two is a cutting-edge Australian winery that does things ‘just a little bit differently'. From its spiritual home in the Hunter Valley, Tempus Two sources fruit from Australia's premium vineyard regions to craft wines with both substance and style. Tempus Two wines are developed with passion and sophistication. The wines showcase familiar and new varietals in contemporary, eye catching packaging.
Regional information: The New South Wales region is one of the most sought-after wine growing regions in Australia.
Vinification: The fruit was crushed and de-stemmed and selected parcels fermented on oak in temperature controlled environments to maximise fruit flavour and retention. Post fermentation the majority of the wine is matured in stainless steel tanks with a percentage of the wine transferred onto French and American Oak and a portion also put through malo-lactic fermentation. Post both primary and secondary fermentation components for the blend are then carefully selected, blended, stabilised and clarified.
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