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