2018 Layla Chardonnay. The grapes were whole bunch pressed and the free run and pressings separated for fermentation. 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 8 months. The lees were stirred weekly. The remaining juice was fermented in tank to retain the fresh aromas and flavours of the variety. This wine also remained on yeast lees for an extended period of time. The wine was blended and bottled in October 2018.
Alcohol: 12.9% | pH: 3.32 | TA: 6.9g/L | Dozen Produced: 430