The 2016 Layla Chardonnay was hand harvested on 16 February. The grapes were whole bunch pressed and the free run and pressings separated until final blending. After chilling, 50% of the unsettled juice was placed in 500 litre puncheons and 228 litre barriques for fermentation. At the end of fermentation, the wine was left on yeast lees for 9 months. The lees were stirred weekly. The remaining juice was fermented in tank on 15% Troncais staves to give structure. This wine also remained on yeast lees for an extended period of time. The wine blended and bottled in January 2017.
Alcohol: 13.0% | pH: 3.32 | TA: 6.0g/L | Dozen Produced: 430