Unseasonably warm weather was followed by a long cool spring, producing fully ripened fruit with bright acidity.
The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986.
We hand picked our vineyards according to their flavour profile, commencing on the 26th of March and progressing through to April 15th.
After hand picking and gentle pressing, the wine was 100% barrel fermented in French oak. The wine remained in barrel, 15% of it new, for one year prior to bottling and enjoyed regular lees stirring and about 70% malolactic fermentation. The final blend was determined in March 2011 and bottled the following January.