Chardonnay

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 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.



Deliciously savoury

The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986.


Nose
The nose is immediately fresh and beguiling, with notes of candied citrus, stone fruit and orchard blossom and subtle hints of spice.
Palate
The palate is rounded in the mouth, with gentle citrus and white peach characters, enfolded in layers of crème patissière and hazelnut.
Marlborough
Four vineyard blocks located in separated sub-regions: Brancott, Fairhall, Ben Morven and Central Wairau Valley
Mix of free-draining gravel and loam based soils
broken clouds
Today
5°C
40°F
Jim White
Technical Director
While 2018 was undoubtedly a challenging one for Sauvignon Blanc, Chardonnay and Pinot Noir had a good year, due to excellent vineyard sites and careful management by our team.
How it was made

Harvest

We hand-picked the Chardonnay from March 18th until March 30th, at a point of excellent flavour concentration and acid balance. 

Vinification

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.

Must know
Chardonnay 2018
Marlborough
  • For consumption
  • Cellaring potential 10Years
    min
  • Alcohol 13.2 %
  • Vintage 2018
  • pH 3.35
  • Varietal Chardonnay
  • Harvest Sunday, March 18, 2018 to Friday, March 30, 2018
  • Residual sugar 2.0 g/L
  • Acid 7.1 g/L
  • Closure Screwcap