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Best Online Wine shop 2023
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The Stump Jump White 2021 - d'Arenberg


ADD TO CART At your doorstep in 1 - 3 days

If you can still read the label, you deserve another bottle!


Why do we love it?

A treasure winery in Australia's most fertile valley, a blend of Marsanne, Roussanne, Riesling, and Sauvignon Blanc vinified in stainless steel tanks and their combination with the most innovative and talented winemaker in the wider region have produced a masterpiece wine that makes a difference and it smells like New World from miles!

D'Arenberg Winery is located in one of South Australia's most picturesque wine regions, McLaren Vale. Its story begins in 1912, when Joseph Osborn purchased the estate and with a foundation of innovation, began the creation of one of Australia's most iconic wineries. Today it has passed into the hands of the 4th generation, Chester Osborn, who is committed to producing very distinctive and expressive wines. The visiting area of the winery does not go unnoticed, since it is a super futuristic building, with extremely innovative architecture and brings art and science, one step closer to the vineyard and the wine. The famous d'Arenberg Cube!

They use solar panels, and about 70% less plastic, while the operation is based on certified organic and biodynamic principles according to Sustainable Winegrowing Australia (SWA). The vines are barely irrigated and the roots spread everywhere in the vineyard in search of food, the yields are small but concentrated, with excellently structured tannins and excellent natural acidity. Some techniques remain traditional, and a large part of the grapes are still pressed in large open presses!

Fun fact: Rumor has it that the person who made the plow (Stump Jump) to pass over the roots and not injure the plant, did not see well at all and often visited the ophthalmologist for the well-known test! Which is also reflected on the label!

Of course, we left the best for last. The family in 2009, was one of the first to found Australia's First Families of Wine, a group of pioneering wine families in the region who decided to tell the story of quality Australian wine around the world, but through their own eyes. In other words, through their personal experiences, 48 whole generations! So, they have a lot to say!

And now honestly. With all of the above, hasn't this awesome guy already piqued your curiosity? Get a little idea with The Stump Jump White - d'Arenberg and so on...!









Tastes Like

In the glass, it is a soft lemon. Very elegant aromas of citrus, lime, and pear then transform into white-fleshed peach, unripe apricot, nectarine, and orange blossom.

Medium(+) body with very clean acidity, which gives a very intense freshness. A very enjoyable blend of pineapple, grapefruit, nectarine, passion fruit, apricot, and fresh pear framed by salty and nutty notes. Long and very enjoyable aftertaste.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13.5%
Origin McLaren Vale, Australia
Variety Riesling, Marsanne, Sauvignon Blanc, Roussanne
Aromas Citrus, lime, pear, peach, apricot, nectarine, orange blossom
Bottle Size 750 ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Screw cup
Organic No



Enjoy on its own, or with seafood, pasta with smoked salmon, turkey with chestnuts and dried apricots, or ham smoked in the oven.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!



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