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Product Details
Powerful and exotic, the 2015 Chardonnay is another gorgeouse vintage from Cloudy Bay. Savoury and complex, it is a wine whose beautiful aromatics give way to a savoury richness on the palate. Great care in the vineyards and minimalist winemaking techniques preserve the concentrated fruit flavours of the chardonnay grapes in this oaky, textured and finessed wine. -
How to enjoy
- Service temperature - 10-12°C
- When to drink - Drink now through 2025
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Screw Cap
- Health warning - Contains sulphites
- Alcohol by volume - 13.1 % Vol.
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Blend and Origin
Cloudy Bay Chardonnay 2015
In 2015 the Chardonnay was harvested from seven selected Marlborough blocks, each located within the sub-regions of Brancott, Rapaura, Omaka and Renwick. Lower yields, coupled with a lighter must weight and a bright acid, were underpinned by a powerful concentration of flavour. After a gentle pressing, and barrel fermentation, the wine rested in barrel for one year of maturation in French oak of which 18% was new.
This product can only be purchased by persons over 18 years of age.
Food pairing:
Enhance savoury dishes with this chardonnay’s freshness
Starter
A dish of pumpkin and ricotta gnocchi drizzled with sage brown-butter sauce, or shiitake and bok choy dumplings will match the wine’s elegant aromas. Or simply serve with oysters.
Main
The floral, buttery notes of the wine complement fish perfectly. Serve with crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.
Food pairing:
Enhance savoury dishes with this chardonnay’s freshness
Starter
A dish of pumpkin and ricotta gnocchi drizzled with sage brown-butter sauce, or shiitake and bok choy dumplings will match the wine’s elegant aromas. Or simply serve with oysters.
Main
The floral, buttery notes of the wine complement fish perfectly. Serve with crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.