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Cloudy Bay Chardonnay 2017 Bottle 750 mL

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1¢-shipping in NY, CA, FL, NJ, CT and IL. Orders involving the sale of alcohol will be fulfilled by a licensed retailer on the Thirstie network.

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Cloudy Bay Chardonnay 2017

Bottle - 750 mL

Cloudy Bay Chardonnay 2017

Bottle - 750 mL
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  • Product Details

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    Appealingly aromatic on the nose and deeply flavored and complex on the palate, this New Zealand chardonnay is well rounded, with pleasing layers of fruity and savory 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 - 10-12°C
    • When to drink - From now to 2026
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Additional information - Contains sulphites
    • Alcohol by volume - 13,30%
  • Blend and Origin

    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 ageing of 11 months helped the wine to become complete and balanced.


Bright and unexpectedly complex

Food pairing:
One for delicate seafood

Appetizer

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

Entrée

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

Appetizer

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

Entrée

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.