Abundant crop levels due to an ideal flowering season were meticulously managed, resulting in luscious classic Marlborough flavours.
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 over a three weeks period.
After gentle pressing, juice was 100% barrel fermented with a high solids content in French oak. The wine remained in barrel, 20% 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 January 2012 and bottled the following June.