Drink it now, or cellar for up to 5 years. No need to decant before serving.

In 1985, the pioneering spirit brought founder David Hohnen and winemaker Kevin Judd to Marlborough, where they produced an aromatic and bold Sauvignon Blanc. Cloudy Bay was one of Marlborough's top five wineries and quickly gained worldwide fame as a recognized producer of New Zealand's Sauvignon Blanc. Since then, the company has continued to expand with an excellent range of products. Most of the vineyards are planted with New Zealand's successful grape variety, Sauvignon Blanc. There are also Chardonnay and Pinot Noir, as well as some Riesling and Gewürztraminer. Cloudy Bay is named after Captain Thoas Cook, who sailed into the misty bay at the eastern end of the Wairau Valley on his voyage of discovery in 1770.

Cloudy Bay Chardonnay is produced exclusively with Chardonnay grapes, sourced from four vineyards located in separate sub-regions, Brancott, Fairhall, Ben Morven and Central Wairau ValleyMix, on draining gravel and clay-based soils. After soft pressing, the grapes ferment in French oak barrels at a controlled temperature. Subsequently the wine ages in barrique for about 12 months, before being bottled.

This Chardonnay is characterized by a straw yellow color with greenish reflections.The nose is immediately fresh and captivating, with notes of candied citrus, stone fruit, orchard flowers, and subtle hints of spices. On the palate, it is round, with sweet citrus and white peach flavors, wrapped in layers of custard. Perfect with seafood, shellfish and basically any kind of fish recipe.