"Stonefruit, preserved lemon, wheat germ, mint and garden herbs, cashew nuts. It’s intense in acidity, but rich in ripe lemon and peach flavour, kind of savoury and saline too, oatmeal and grapefruit, glossy yet flinty, with a finish of huge length and gently nutty oxidative character. Such personality, power, and presence. Wonderful." - Gary Walsh, Wine Front
"A rich Chardonnay in the context of Australian tendencies to push the linear, reductive and taut. Yet there is no dearth of freshness. White peach, truffled lees and brulee segue to mineral crunch, a lick of classy oak and a long, penetrative finish. This mid-weighted, bottled aged iteration is for flavor hounds as much for those who like textural interplay and considerable complexity. Drink or hold." - James Suckling
"As our 22nd Anniversary in wine passed this year I have had many reasons to reflect on the wines we have made. I have been very satisfied by the way many of them have aged and still retain a real sense of place and time. This has led me to think about what it was about these wines that allowed them to age so graciously. Determining ageabilty of a wine is not an exact science. That being said there are three traits that are important to a wine’s longevity. These are acidity, tannin structure and fruit density. This Allegra has incredible acidity with a pH 3.14 (after 100% MLF). It was elevaged in 100% new oak allowing the oak tannins to frame this wine. Finally, it comes from a vineyard that is 48 years old and only produces 12Hl/Ha giving incredible fruit density. I think a wine to enjoy for quite some time.
As always, the Allegra is fully barrel fermented and aged for 11 months in new French puncheons. Vibrant stone fruit with hints of citrus dance across the palate with support from some toast and spice from the oak. 2018 shows amazing promise to cellar for decades." - Ray Nadeson, Winemaker and co-owner of Lethbridge Wines
