Made from Chardonnay and Pinot Noir grapes sourced from a combination of grower and estate vineyards within the Wairau Valley of Marlborough.
Grapes were pressed without crushing, then given a short period of settling before racking and inoculation with a pure strain of Montrachet yeast. Fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation, left to age on lees for 8 months prior to blending. Put on tirage using prise de mousse yeast with a minimum of 2 years lees ageing in the bottle before disgorgement.
Pale straw in colour and aromas of ripe citrus fruits. A layered bouquet of apple and lemon citrus complements fresh, bready notes. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.
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