Description
Most of the crop is hand picked and loaded directly into tank presses. The remainder is harvested into small bins and pressed. After settling, juices are transferred directly to oak for a full barrel fermentation by indigenous yeast strains before undergoing malolactic fermentation. A component is sent to tank and inoculated with cultured yeasts before barrel vinification. Components are assembled after a year in French oak barrels and a further period on yeast lees prior to a light fining for clarification. Alcohol 14.5%. Bright straw in colour. Intense aromas of nectarines and peach, aromatic herbs and biscuit. Palate leads with savoury notes which give way to a taut citrus core, revealing the vibrant Marlborough fruit. A light entry of nectarines, nashi and green melon evolves into a slippery middle palate that re-focuses to an aromatic and crisp mineral finish. Cloudy Bay is delicious in its youth, generous with pure fruit flavours of grapefruit and white peach enhanced by a luxurious biscuit/ mineral complexity and restrained oak. Scallops - the richness of the wine perfectly matching the sweetness of scallop Mussels Dishes with creamy sauces Chicken Salmon Lobster Pasta dishes Many seafood dishes including paella and risotto.