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 16 day 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. It enjoyed regular lees stirring to build palate weight and lift aromatics and about 70% saw malolactic fermentation. The final blend was determined in January 2014 and bottled the following June.