The plaudits go to our vineyard workers whose proactive shoot thinning back in November encouraged ripeness before the rains arrived shortly after the Harvest end.
The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986.
The harvest of Chardonnay began on March 9th and was completed by April 1st. The timing was perfect as significant rainfall arrived on the 9th of April.
After gentle pressing, the juice was 100% barrel fermented in French oak. The wine remained in barrel for one year of maturation (18% new oak). Regular lees stirring was used in order to build aromatic complexity. The wine naturally went through 70% malo-lactic conversion. The final blend was compiled in January 2014 and bottled the following June.