Cloudy Bay Chardonnay is a savoury and complex wine with bright aromatics and a powerful palate. Notes of citrus rind and stone fruit take the lead in this wine, backed up by nuttiness, excellent minerality and a hint of spice.

100% Chardonnay
Foot-crushed Chardonnay from Nelson fermented in tank then matured in ancient 500L barrels for 24 months
Grown on gravels and marine clay
Saline and textural this wine straddles the divide between new world and old world Chardonnay.

Felton Road winemaker Blair Walter and owner Nigel Greening (who bought the winery in 2000) are a formidable team producing elegant, powerful southern Pinots from their estate vineyards, all now organically and biodynamically certified. 

"The palate has an appealing plump roundness with peachy flavours and textures. I like that there is a bit of tightness in the mid palate with a finish which is a little crisp and saline as well as being nice and dry. Lighter, textured dry white wines are super versatile when it comes to food or indeed as a stand alone drink or two after a hard day doing life."  - Luna estate

From the winemakers...

Our Chardonnay comes from an old hillside vineyard in the Southern Valleys region of Marlborough, where clay based loess soils prevail. Larger old barrels have predominantly been used to naturally ferment the wine. Untouched and aged over 14 months, without anything more than a peek in the barrel from time to time, has enhanced the elegance of this wine. Poised, with a delicious mineral backbone this chardonnay has tension, and genorosity at the same time, with a whiff of that classic struck match note that cool climate chardonnay can produce so well.

Suitable for Vegans.

Made from a blend of 60% Waiheke and 40% Gisborne Chardonnay grapes, this wine is perfectly balanced with a delicious long finish highlighting the almost 12 months the wine has spent in barrel.

Rich and concentrated with nectarine, lime and passion-fruit with toasty vanilla slight, buttery element and butterscotch undertones.

Winery notes (2021 Vintage)
"Ever since 1998, Cyril Testut has run the family Domaine started by his father Philippe in 1967. The family's vineyard holdings cover 13 ha of the Chablis AOC, where the Kimmeridgian clay and limestone unique to the region cultivate Chardonnay renowned for their distinctive salinity and minerality drawn from deep in the soil.

100% Chardonnay, from average age 50 year old vines over 9.5 ha in front of Grand Cru Blanchots and on the side of Premier Cru Montée de Tonnerre. Hand-harvested from late September to early October. Vinified and aged in tank for up to 16 months, before bottling at the Testut Estate

Amber is made with an unusual technique for white wine. White grapes are fermented on skins, as one would for a red, left to macerate for the winter, then pressed the following spring. No fining, no filtering. The result is a complex and textured wine, naturally cloudy, with body, and plenty of soul.

Potiki is Maori for 'last born' and is the apt and evocative name for the newest Chardonnay from Ata Rangi in Martinborough. Fleshy, full bodied and bone dry (as the best Chardonnays are), this is a stunning new wine with richness and balanced acidity adding length to every crisp and succulent sip.

Fermented on skins for 190 days this wine is Grown traditionally and fermented without intervention. A pure expression of The Opou Vineyard, home to Chardonnay for 50 years now telling us its stories with a new voice. Unfined and unfiltered, this uncompromised wine offers a perfect journey from our place to your glass. With love and gratitude.

Alc 13.5%

Vegan and Vegetarian Friendly

Clos de Ste Anne is a small hillside vineyard in Gisborne which is home to the grapes that went into this full bodied, beautifully weighty Chardonnay, which has nuances of freshly whipped butter, a creamy texture and smooth style that makes it a winner with white wine lovers. 

This wine is certified organic and biodynamic. 

TASTING NOTE

The Marlborist Chardonnay is a rich, dry elegant wine that is both intricate and textural with an enticing combination of roasted hazelnuts, brioche, citrus blossom and golden-queen peach with hints of clove spice and vanilla. This is a finely balanced wine with a creamy palate underpinned by a long, citrus finish. 

VITICULTURE

Fruit was sourced from two exceptional vineyards; The Wrekin in the Brancott Valley, a beautiful biodynamic and organic-certified hillside vineyard where clone 95 chardonnay is grown on clay loam soils and Cable Bay Vineyard in the lower Awatere Valley, where high density old Mendoza clone vines are grown on a stony, alluvial terrace. The combination of free-draining soils and naturally low yields allowed the vines to ripen small, golden bunches of intensely flavoured fruit. 

WINEMAKING

Picking commenced on March 27th at the Wrekin and finished on April 6th at Cable Bay, from where the fruit was transported directly to the winery where the grapes were gently whole-bunch pressed to a mixture of French oak barrels and puncheons (15% new). A portion was chilled overnight before pressing to oak the next morning. Spontaneous fermentation by indigenous, ‘wild’ yeast, took place at ambient temperatures, a process that took several months to complete. Occasional lees stirring and a full malolactic fermentation occurred before the wine was transferred out of oak after 15 months. Each batch was left on lees and kept separate until June when the blend was assembled and settled prior to bottling in July.

Beach House Wines is a family owned and run winery in Hawke's Bay, founded by winemaker Chris Harrison, who produces three outstanding Chardonnays, including The Tracks - his top wine. 

Full bodied, creamy flavours and all the bells and whistles are present and counted in this wine, which we think over delivers massively on its price. 

A light ruby colour in the glass with gentle red berry and subtle earthy aromas on the nose. On the palate the wine is light with an elegant and refined mouthfeel and gentle red fruits flavours. Precise winemaking resulting in quality Pinot Noir.