Fermentation
French oak Hogsheads and Puncheons.
Maturation
29% New French Oak Time Spent On Oak: 10 Months Vintage
Comment
A challenging growing season, but with careful vineyard monitoring and grape selection the wines from 2011 display strong flavours and good natural acidity.
Objective
The objective of Aradia was to bring our Chardonnay into line with our core range, The Phoenix, Hyland, Condor and Gryphon both in terms of packaging and in wine style. This coincides with the requirement from the market for soft, fruity chardonnays with little obvious oak. Penley’s style showcases varietal fruit with soft, well balanced oak. Aradia History: Aradia was a mythical goddess, daughter of the sun and the moon, two important elements in Penley’s winemaking abilities. The sun represents strength and Australia’s ability to produce its unique style of wines through the suns capability to ripen during harvest. The moon effects our seasons which in turn affects our grape growing abilities. Aradia also represents the duality in Penley’s Tolley and Penfold family history.
The Wine
This chardonnay has been made to be crisp with fresh fruit characters and soft oak that will allow some maturation if required. The colour is medium yellow with touches of grapey green. The aroma is emphasised by melon and fresh citrus fruits with a hint of biscuity and nutty complexes achieved by aging on yeast lees and the use of soft French oak. A finely layered palate with harmonious and sensuous flavours of melons and grapefruit. The subtle oak enhances the varietal flavours without overpowering them and leads to a silky soft finish. Maturation: The oak is minimal but discernible and will aid maturation if required. Best enjoyed for next 1 to 3 years.
Style
Hand picked and whole bunch pressed which allows us to conserve the delicacy of the varietal. This winemaking technique adds a more rich, soft texture displaying roundness to the palate, great length and lingering flavours. The wine is then barrel fermented in new and seasoned French oak, essential for integrating the subtle oak flavours and textural tannins. A small portion of this wine is also fermented using ‘wild’ yeast, a new innovation for Penley that sees juice run direct into oak for a natural ferment adding subtle complexity to the structure. Further aging is completed over 9 months on gross yeast lees, stirred regularly to maintain the yeast in suspension, protecting against oxidation.
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