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LUXURY CHAMPAGNES, WINES & SPIRITS

Cloudy Bay Chardonnay 2016

Bottle - 75 cL

FREE Veuve Clicquot bottle stopper with Veuve Clicquot orders above £100 with the code: VCSTOPPER | FREE Ruinart bottle stopper with Ruinart orders above £100 with the code: RUSTOPPER

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  • Product Details

    Appealingly aromatic on the nose and deeply flavoured and complex on the palate, this New Zealand chardonnay is well rounded, with pleasing layers of fruity and savoury notes. Chardonnay grapes from Marlborough’s Wairau and Southern valleys come together to create a complete and balanced expression of the grape, while the use of wild yeast imparts texture and complexity.
  • How to enjoy

    • Service temperature - 50-54°F
    • Storage advice - Store horizontally in a cool (50-59°F), dark place, and away from vibrations
    • Closure - Screw Cap
    • Health warning - Contains sulphites
    • Alcohol by volume - 13,3%
  • Blend and Origin

    Cloudy Bay Chardonnay 2016

    While 2016 in Marlborough was one of the driest vintages in history, warm weather leading up to the harvest allowed optimal grape ripening. With the Wairau and Southern Valley vines imparting their own personality to the chardonnay, the wine was fermented in French oak (15% new) with wild yeast. Further aging of 11 months helped the wine to become complete and balanced. 


Bright and unexpectedly complex

MAY WE SUGGEST
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Food pairing:
One for delicate seafood

Starter

A perfect pairing with fresh oysters. Or serve a dish of shiitake and bok choy dumplings to complement the wine’s elegant aromas. 

Main

This chardonnay’s aromatic character is a wonderful complement to fish. Try crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.

Food pairing:
One for delicate seafood

Starter

A perfect pairing with fresh oysters. Or serve a dish of shiitake and bok choy dumplings to complement the wine’s elegant aromas. 

Main

This chardonnay’s aromatic character is a wonderful complement to fish. Try crab ravioli with lemon butter, grilled halibut with tarragon beurre blanc and asparagus, or classic sole meunière.

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