Awards
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Producer
Cloudy Bay
From this winery
- Start up year: 1985
Established in 1985, Cloudy Bay was one of the first 5 wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world.
The winery was named after Cloudy Bay, a stretch of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.
Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities. Read more
The winery was named after Cloudy Bay, a stretch of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.
Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities. Read more
Fish
Cheese
| Name | Cloudy Bay Marlborough Chardonnay 2023 |
|---|---|
| Type | White still |
| Denomination | N/A |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Cloudy Bay |
| Origin | New Zealand. |
| Harvest | Hand-picked the Chardonnay from March 31st until April 20th. |
| Wine making | After gentle pressing, the juice was settled and racked, before being transferred to French oak barriques of which 15% were new. |
| Aging | After fermentation, the wine rested in barrel for 11 months before blending. 27% of the wine went through malolactic fermentation. |
| Total acidity | 7.1 gr/L |
| PH | 3.1 |
| Allergens | Contains sulphites |

