The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough, New Zealand.
Vinification: After gentle pressing, the juice was pumped into barrels. The vinification utilised naturally occurring yeast populations to undergo a wild fermentation. A portion of the wine was fermented with full solids in order to build additional texture and complexity in the wine. After fermentation the wine rested in French oak barrel for one year of maturation.