The 2018 growing season began in fine style, with settled conditions and no frost, leading to an early budburst and successful flowering. Work was undertaken in the vineyard to manage both canopies and yield to guarantee that the fruit was of optimum quality and this attention to detail ensured that, while there were several rain events during the latter part of the season, fruit was brought into the winery in excellent condition.
The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986.
We hand-picked the Chardonnay from March 18th until March 30th, at a point of excellent flavour concentration and acid balance.
After gentle pressing, the juice was settled and racked, before being transferred to French oak barriques of which 15% were new. After fermentation, the wine rested in barrel for 11 months before blending. 21% of the wine went through malolactic fermentation.