Riesling

Perfect to serve alongside a lemony-pasta with prawns, a pot of steamed mussels or a beautiful snapper fillet.

Our Riesling vineyards are planted adjacent to some of our best pinot noir and chardonnay sites in Marlborough’s southern valley. Vines are planted at a density of 1,850 vines per hectare and are trained in two cane vertical shoot position. Coaxing the best out of riesling requires much hand tending and the 2010 was no exception. Harvesting slowly ripened, perfectly clean riesling fruit is the key to producing wine with varietal accuracy and complex aromatics.

Our hand picked, whole bunch riesling was gently pressed using a long, slow press cycle. The free run juice was settled for three days before we racked it into old French barrels. Fermentation was carried out with naturally occurring indigenous yeast, we believe this marries pure fruit avours with savoury characteristics. We determined the nal blend in October of 2010 and bottling followed in November.

Cloudy Bay Vineyards established in 1985 is today a partnership between champagne house Veuve Clicquot Ponsardin and co-founder of Cape Mentelle Vineyards in Western Australia David Hohnen. The Cloudy Bay team is committed to producing 'wines of region' and strives to enhance the pure bracing flavors naturally afforded by the climate and soils of Marlborough. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand's South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley and long-term supply agreements with five Wairau Valley growers. The main varieties grown are Sauvignon Blanc Chardonnay and Pinot Noir.