d'Arenberg The Stump Jump Sticky Chardonnay 2010

Product code: 14ARE59H2010

The nose is packed with rich flavours of marmalade, cumquat ripe peach and orange butter. The palate is unctuous with the cumquat character coming through and layers of yellow peach, butterscotch and a hint of green apple. The finish has a touch of lemon acidity with a lingering orange rind character.

  • Country:Australia
  • Region:South Australia
  • Sub Region:Mclaren Vale
  • Vintage:2010
  • ABV:10.5%
  • Residual sugar:150.8 g/L
  • Colour:White
  • Product Type:Still
  • Bottle Size:37.5 cl
  • Grape Variety:Chardonnay
  • Closure:Screwcap

How to sell this product

Taste scale & description

Taste Test is our exclusive wine & customer profiling system. Wines are scored according to their power and intensity. The score runs from 0 (luscious, sweet wines) up to 12 (full-bodied, intense dry reds).

Taste Scale: 1

You have a slightly sweet tooth and like wines that are ripe and juicy, rather than sharp and acidic.

How to say it

The Stump Jump Sticky Shardonay

Product guide note

This is a deliciously sweet and sticky wine which is made from Chardonnay grapes which have been affected by a beneficial kind of fungus. This really concentrates the flavour and has created a wine packed with flavours and aromas of rich, ripe peaches, green apples, orange peel and butterscotch.

Production information

Producer: d'Arenberg

d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester.


Production note

Late harvesting from three vineyards took place by hand in small volumes when fruit flavours and the Botrytis cinerea infections were at an optimal point. The fruit was crushed before receiving a small amount of skin contact and separated via basket pressing. Fermentation occurs in small tanks using neutral yeast. The fermentation stopped naturally.

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