The Cloudy Bay vineyards are located in the Marlborough region, at the northern end of New Zealand’s South Island. Grapes were sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. Fruit was harvested during the cool of the night and early morning. Free-run juice was cold settled for 48-96 hours before racking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. A small percentage (10%) of the juice was fermented at warmer temperatures in old French oak barriques and large format oak vats. Nose: Citrus aromatics of grapefruit and kaffir lime abound, supported by subtle tropical notes. Palate: silky and concentrated, revealing ripe, juicy stone fruit and lemongrass, supported by a subtle minerality.