Lethbridge Allegra Chardonnay 2018 is a charismatic and powerful Chardonnay with deep, layered aromas of toast, lemon butter, ripe peach, pine resin and subtle honeyed notes. The palate is broad yet finely controlled, offering grilled peach, cashew, preserved lemon and oatmeal, lifted by vibrant acidity and elegant pithy phenolics. Long, complex and endlessly persistent, showcasing both richness and precision. Crafted from low-yield, old-vine fruit and aged in 100% new French oak, this is a standout release built for longevity.

Inside Burgundy | IB 95
Published: Feb, 2025
Drink: 2025-2032 

Powerful, deep and brooding aromas at seven years of age. Toast, lemon butter, ripe peach, pine resin, subtle manuka honey, wheat and almond meal. A glimmer of cashew and flint lingering in the background. Loads of breadth and power through the palate, but with a controlled and measured feel. Nothing overt. Toast again, grilled peach, cashew nuts, preserved lemon and oatmeal with a tangy acid cut and elegant pithy phenolics bringing shape and carry. Incredible power and length through the finish which is seemingly endless and with preserved lemon and nutty notes permeating. A charismatic, complex and powerful wine. A great release. 

Jancis Robinson | JR 18.5
Published: May 8, 2025
Drink: 2022-2032 

Yield 7 hl/ha. 100% new-oak fermented and matured for 15 months – not so much for flavour as for tannin, to give texture and structure.
Extraordinary matchstick aromas, plus toffee, orchard fruit, tangerine, river stones. Developed, maturing fruit with superb balance between mineral complexity, bottle age and tingling acidity. Great persistence. Gloriously brilliant.

Lethbridgewines.com

The Fruit for the Allegra Chardonnay was sourced entirely from the historic Rebenberg Vineyard on Mount Duneed, an area first planted with vines in 1858. The premium fruit comes from over 35 year old vines yielding less than one tonne/acre, and was hand-picked at 13.2 B? and pH 3.25. Fruit was whole bunch pressed and run into 100% new French oak puncheons (450-500L) without prior clarification. Fermentation occurred with indigenous yeast. Following the end of fermentation, malolactic fermentation occurred in barrel with natural yeasts. Wines were left in barrel on gross lees for a further 15 months prior to marriage and bottling. Extended bottle maturation of this wine will allow the tight complex character of this wine to develop. 
Fine acidity and complex spice on the nose, this Chardonnay is clearly built to last.The oak is well integrated and the fruit encompasses the complex structure making this a wine that is a delicious drink now, but one that we can't wait to see in a few more years.