The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986.
We hand-picked the Chardonnay from March 19th until April 13th. Fruit was picked over a range of 20.8 to 22.6 Brix, at a point of excellent flavour concentration and acid balance.
After gentle pressing, the juice was transferred direct to French oak barriques of which 15% were new. Fermentation was carried out using wild yeast in order to build additional texture and complexity in the wine. After fermentation, the wine rested in barrel for 11 months before blending.