Cloudy Bay’s new vintage redefines Chardonnay
The winemaking philosophy of Cloudy Bay chardonnay revolves around a very stripped back approach. Juice in the barrel is
settled for a very short time without the use of enzyme to retain a high level of solids. Following this is a long
indigenous fermentation, taking place in barrel.
“These techniques work together to build complexity of flavour, but more importantly they contribute texture and
architecture to the palate,” explains Tim Heath. “It takes our wine beyond simple fruit flavour. It is a wine to watch
and speaks of its origin.”
Cloudy Bay Chardonnay 2012 is the ideal partner to crab filled ravioli or the simple delicacy of white grilled fish with
a classic beurre blanc sauce.
Cloudy Bay 2012 Chardonnay is now available at all leading fine wine retailers and selected restaurants and bars
throughout New Zealand.
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