Cloudy Bay Chardonnay is a rich wine, balanced with an appealingly vibrant acidity. Apple and citrus greet the nose, with classic notes of butter and a hint of vanilla on the palate. Barrel fermented in French oak.
Established in 1985, Cloudy Bay is a pioneer of Marlborough, as one of the first five wineries in the region. Founded by David Hohnen (also the founder of Margaret River’s Cape Mentelle Vineyards), it is located in the verdant Wairau Valley. It is a New Zealand wine icon worldwide.
A full and ripe chardonnay that has plenty of toasty oak and savory grilled nuts as well as a swathe of ripe peach and pear fruits. Some grapefruit hints too. The palate has abundant stone fruits with a pithy citrusy edge. Oak gloss over the finish.
92 points, James Suckling (November 2017)
The 2015 Chardonnay offers delicate grapefruit, white peach and orange blossom notes with hints of brioche, marzipan and honeysuckle. The medium-bodied palate is finely constructed with plenty of freshness to support the savory and stone fruit flavors, finishing with satisfying length.
91 points, Lisa Perrotti-Brown, Wine Advocate (December 2016)
The 2015 Chardonnay has quite an intense, well-defined bouquet with subtle tropical notes and a touch of spice and walnut - almost Burgundy-like in style. The taut, linear palate is fresh and vibrant on the entry and displays a fine line of acidity and ample weight and concentration on the finish. An extremely well-crafted Chardonnay that will be tempting to drink in its youth.
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.