2003 Cloudy Bay Chardonnay

The Cloudy Bay Chardonnay has estalished its own following under the long shadow of the Cloudy Bay Sauvignon Blanc. The fruit is sourced from Estate and contract vineyards within the Wairau Valley. The wine is made using traditional Burgundian techniques, including wild yeast ferment, extended contact with yeast lees and maturation in French oak. Malolactic fermentation is necessary in order to develop the creamy palate texture and soften the acidity.

Bright, pale gold colour with straw hue. Aroma of biscuit, yeast lees and cashew showing very good barrel ferment character. On the palate, flavours of yeast lees, fig, melon and spice emerge, followed by a hint of ripe pineapple. Clean acid finish. Aftertaste of melon, spice, ripe pineapple and citrus.
Cellar 2-3 years (2007-2008)
Alc/Vol: 14.0%