100% Chardonnay from vineyard blocks located in 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 one year of maturation, approx. 18% new oak. Regular lees stirring was used in order to build aromatic complexity. The wine naturally went through 70% malolactic conversion.
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.
Back to Cloudy Bay Wine