2016 Inara Chardonnay In 2016, the Inara Chardonnay was picked in early February. The grapes were harvested in the cool of the night to ensure they retained their aromatic and flavour profiles. After gentle pressing, the juice was fermented at low temperatures with about 15% of the wine having contact with Troncais oak during the fermentation. A proportion of the juice was given extended skins contact for 8 hours in order to extract more flavour and aroma compounds. Then, to add to the creaminess of the palate, the wine was lees stirred weekly for six weeks after alcoholic fermentation.After alcoholic fermentation, the wine was aged on Troncais oak for 5 months prior to bottling.
Alcohol: 13.5% | pH: 3.30 | TA: 6.0g/L | Dozen Produced: 333