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Established in 1985 by Kevin Judd and David Hohnen, Cloudy Bay was one of the first vineyards in the Marlborough wine region on New Zealand's South Island, establishing itself as the standard by which all New Zealand wines are judged. Named after the nearby bay whose waters turn cloudy when the Wairau River fills them with silt, Cloudy Bay wines embrace the quintessential expression of the pristine, bracing, pure flavours of New Zealand. Its reputation and quality helped put New Zealand wines on the global wine map, earning them international prestige.
The Chardonnay grapes were hand-picked and carefully sorted. After gentle pressing, the juice was settled and racked before being transferred to French oak barriques. After the fermentation, the wine rested in the barrels for 11 months before blending. 21% of the wine went through malolactic fermentation.
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