The Story Behind The Name
The name ‘Stump Jump’ pays homage to a significant South Australian invention – the Stump Jump plough. As well as clearing the land around McLaren Vale, it was adopted worldwide in the late 19th century because of its ability to ride over stumps and gnarled roots, saving valuable time and energy.
The nose is lifted and expressive with passionfruit, lemon and lime characters.
The palate is full of crisp citrus with luscious peach and nectarine stone. Honeysuckle and a hint of melon provide secondary complexity.
The acid backbone is linear and the long herbaceous finish leaves you wanting more.
The grapes are gently crushed before being pressed in stainless steel basket presses.
The juice is then transferred to temperature controlled tanks where it is inoculated with yeast, starting the fermentation process.
Once fermentation is complete samples from each batch are taken to the tasting bench (more of a table really) where the winemakers decide on the final blend of The Stump Jump White.
The wine is bottled on site.