100% Chardonnay from four vineyard blocks located in separated sub-regions of Marlborough: Brancott, Fairhall, Ben Morven and Central Wairau Valley.
After gentle pressing, the juice was barrel fermented in French oak. Remained in barrel for 1 year of maturation, 18% new oak. Regular lees stirring was used in order to build aromatic complexity. The wine naturally went through 70% malolactic conversion. The final blend was compiled in January 2014 and bottled the following June.
Complex aromas of cashew nut, preserved lemon and nectarine. The palate is layered with a bold complexity of ripe fruit flavour and spicy, smoky oak characters. The combined texture of fruit density and lees work provides a focal point that is balanced by fresh and firm acidity.
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