Penley Estate Aradia Chardonnay 2013
  • Classic Coonawarra Chardonnay
  • 5 star Halliday-rated winery
  • 87 points James Halliday

Penley Estate Aradia Chardonnay 2013 x12

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The Penley Estate Aradia Chardonnay was inspired by Aradia, the mythical goddess and daughter of the sun and the moon. To create great Chardonnay you need both the sun to ripen the grapes during harvest and the moon to encourage growth. Penley Estate Aradia Chardonnay has a finely layered palate with harmonious and sensuous flavours of melons and grapefruit. Perfect for any occasion!

Wine Region


Drink Until



100% Chardonnay




Bocconcini with fresh basil and roma tomatoes.


50% New French Puncheons 50% 2 year old French Puncheons, 10 Months


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.


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. Aradia is 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. 2013 had an early beginning to vintage due to the dry and warm summer. While the weather was dry, a warm summer with the occasional hot day mixed in prevailed and most nights were cool. Autumn was warm to mild along with some cold nights. Overall the quality for our 2013 vintage was high.

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