The 2016 Alena Chardonnay was hand harvested on 18 February.  The grapes were whole bunch pressed and the free run and pressings separated until final blending.  After chilling, 100% of the unsettled juice was placed in 500 litre puncheons and 228 litre barriques for fermentation by wild yeast.  The fermentation was long and slow, taking almost 2 ½ weeks to complete.  At the end of fermentation, the wine was left on yeast lees for 9 months with weekly stirring to develop a creamy, texture palate. The wine was blended and bottled in January 2017.

95 points James Halliday    WOW Whites Selection 2018


Alcohol: 13.0% |  Production: 180 dozen