GUM is a connection to the Australian landscape.
We source our grapes from vineyards near Heathcote, the Macedon Ranges and Central Victoria that strive to adhere to organic principles. Along with our négocient sourcing, we produce estate grown fruit from an old vine vineyard in the Cathedral Range.
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GUM Chardonnay
Chardonnay, Cathedral Range
2022
Hand-harvested and firmly pressed as whole bunches. This chardonnay was fermented in new Stockinger puncheon and stainless steel. Pale with green edges, this chardonnay offers glass-filling aromas of crushed rock, struck match, lime and grapefruit zest, jasmine and spice.
Flavours carry through to a dense and powerful palate with savoury complexity and a finely detailed acid line.
"It’s all minerals and tart citrus, green apple and pink grapefruit with the faintest almond savouriness under it all. It feels ultimately very refreshing, tingly and tart, zest and ultra pure overall. Crisp and clean, lean and bright. A mouth-watering chardonnay of delicacy and sophistication. I like it a lot.”
Mike Bennie 93pts
Artwork by Thomas Jeppe.
Flavours carry through to a dense and powerful palate with savoury complexity and a finely detailed acid line.
"It’s all minerals and tart citrus, green apple and pink grapefruit with the faintest almond savouriness under it all. It feels ultimately very refreshing, tingly and tart, zest and ultra pure overall. Crisp and clean, lean and bright. A mouth-watering chardonnay of delicacy and sophistication. I like it a lot.”
Mike Bennie 93pts
Artwork by Thomas Jeppe.
This wine was made from viognier grown on the Cambrian soils of Heathcote, Victoria. These ancient soils provide great dimension to the wines made from them andI have a fondness for viognier, particularly Condrieu, with emphasis on spice, phenolics and texture. A small portion of the wine, 5%, is from direct pressed red varieties that were picked on the earlier side.
Grapes were pressed firmly as whole clusters while the juice and wine fermented and aged in a combination of stainless steel and other vessels.
‘Blend of Fields’ is perfumed with notes of Earl Grey tea, citrus oil, bay leaf and acacia — White currant, tangerine, apricot and yellow peach are abundant on the palate. Structurally it’s open knit, with satin texture and gossamer-like phenolics.
It’s a wine inspired by the gastronomic whites of the Northern Rhone. Please serve with food.
'Super star viognier, if that is all that is in the mix. Textural, slightly chewy, richness but a really strong minerally, slate and granite component here, licks of dried herbs and chamomile tea, loads of apricot fresh, nectar and dried. Yum. A serious take on the variety, lavish and detailed in its fruit, spice, mineral notions, long and slick through the finish, persistent with fruit and spice character. Wonderful expression, one for drinking now and cellaring very long. Debut releases often get the full focus of a winemaker, here we go again, an outstanding wine.’
Mike Bennie 94 pts.
Artwork by Thomas Jeppe.
Grapes were pressed firmly as whole clusters while the juice and wine fermented and aged in a combination of stainless steel and other vessels.
‘Blend of Fields’ is perfumed with notes of Earl Grey tea, citrus oil, bay leaf and acacia — White currant, tangerine, apricot and yellow peach are abundant on the palate. Structurally it’s open knit, with satin texture and gossamer-like phenolics.
It’s a wine inspired by the gastronomic whites of the Northern Rhone. Please serve with food.
'Super star viognier, if that is all that is in the mix. Textural, slightly chewy, richness but a really strong minerally, slate and granite component here, licks of dried herbs and chamomile tea, loads of apricot fresh, nectar and dried. Yum. A serious take on the variety, lavish and detailed in its fruit, spice, mineral notions, long and slick through the finish, persistent with fruit and spice character. Wonderful expression, one for drinking now and cellaring very long. Debut releases often get the full focus of a winemaker, here we go again, an outstanding wine.’
Mike Bennie 94 pts.
Artwork by Thomas Jeppe.
"Pinot noir rosé grown on granitic soils in Leanganook, just outside of the Macedon GI. Rusty, brick-orange colour with aromas of charred blood orange, tangerine, ruby grapefruit, spicy florals, and a smoky nuance. There’s a lovely burst of flavour on the palate – vibrant tangelo, blood orange, amaro, and red florals sit in a pillowy, creamy texture. There’s a spine of fine tannins adding to the ‘bitters’; profile, leading to a juicy orange-oil infused close. The mix of juiciness and bitterness makes for a moreish and appetising Rosé offering.”
Tom Kline 92 pts.
Artwork by Thomas Jeppe.
Tom Kline 92 pts.
Artwork by Thomas Jeppe.
An energetic and fruit-laden blend of whole bunch gamay and partially destemmed syrah/shiraz from the sandy granitic soils of Mount Alexander.
"It’s slurpy and crunchy, red fruited with tinges of more brooding, darker, peppery things. Scents of new leather, currants, red cherry, raspberry and cola. Tastes like cherry cola, tart raspberry with minty herbal inflections and white pepper in the mix. Slips over the palate with glossy texture, finishes with a gentle twist of fine, chewy tannin. This is really nice to drink.”
Mike Bennie 92pts.
Artwork by Thomas Jeppe.
"It’s slurpy and crunchy, red fruited with tinges of more brooding, darker, peppery things. Scents of new leather, currants, red cherry, raspberry and cola. Tastes like cherry cola, tart raspberry with minty herbal inflections and white pepper in the mix. Slips over the palate with glossy texture, finishes with a gentle twist of fine, chewy tannin. This is really nice to drink.”
Mike Bennie 92pts.
Artwork by Thomas Jeppe.