2021 Cloudy Bay, Chardonnay, Marlborough, New Zealand

2021 Cloudy Bay, Chardonnay, Marlborough, New Zealand

Product: 20211107029
 
2021 Cloudy Bay, Chardonnay, Marlborough, New Zealand

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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Description

A rich, lime zest and mineral-laden nose. This wine has a noticeable weight with some very expressive and lifted fruit aromas, as to be expected from Cloudy Bay. There is a note of warming spice here, with some nice creamy elements throughout. More pronounced on the palate is a fatty, buttery quality which is swiftly met with some very refreshing acidity. Very well structured in all. 

Drink 2025 - 2030 

Luke Dowdy, Account Manager, Berry Bros. & Rudd (August 2023)

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Critics reviews

Rebecca Gibb MW, Vinous93/100

The 2021 Chardonnay from Cloudy Bay is ripe and round while retaining that classic Marlburian tow of fine acid persistence that gives a sense of relentlessly pulling the wine. It's pure and clean, and there's no hair out of place; the oak-derived nutty vanilla flavours sit in the background, where they ought, with bright and perky nectarine and lemon citrus to the fore. It's all technically excellent, but it doesn't move me. Perhaps I'm asking too much when I desire a wine with soul.

Drink 2023 - 2031

Rebecca Gibb MW, Vinous.com (April 2023)

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Jancis Robinson MW16.5/20

Mostly Southern Valleys, key vineyard: Mustang. 2021 was frosted early, and they lost a little Chardonnay too. Average flowering. Warm, early year. Quite a dry autumn. All hand-picked. Lots of Mendoza clone. 22–23 °Brix. Whole-bunch pressed – mostly straight to barrel. Ambient-yeast ferment in large wooden tank. 15% new oak. 100% malo.

Excellent acidity and precision. Excellent texture. Still quite chewy and definitely ambitious. More Chablis style. Very youthful.

Drink 2023 - 2028

Jancis Robinson MW, JancisRobinson.com (February 2023)

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James Suckling93/100

Lots of cooked apple pie with melon and hints of lemongrass. Full-bodied and focused with pretty fruit and not too much wood. It’s dense yet agile and delivers plenty of flavour and enjoyment. 

Drink now. Screw cap.

James Suckling, JamesSuckling.com (May 2023)

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About this WINE

Cloudy Bay

Cloudy Bay

Established in 1985, Cloudy Bay is pivotal in thrusting New Zealand’s Marlborough region into the global limelight of winemaking excellence. Nestled within the picturesque Wairau Valley, gracing the northern expanse of New Zealand’s South Island, this estate basks in the embrace of a cool climate and optimal grape-growing conditions.

The visionary behind Cloudy Bay’s inception is Australian winemaker David Hohnen. Drawing inspiration from the bay that graces the vineyard’s eastern edge, he orchestrated the debut of Cloudy Bay’s inaugural vintage of Sauvignon Blanc in the very same year of its establishment.

Infused with an unwavering commitment to sustainable viticulture practices and meticulous vineyard stewardship, Cloudy Bay remains a master in crafting peerless Sauvignon Blanc wines. As the passage of time unfurled, their repertoire flourished, embracing an array of varietals, including Chardonnay and Pinot Noir.

LVMH (Moët Hennessy Louis Vuitton) acquired Cloudy Bay from its original owner, the Australian winery Cape Mentelle. Cape Mentelle was part of the Estate Brands group before LVMH acquired the entire Estate Brands portfolio, including Cloudy Bay, in the early 2000s.

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Marlborough

Marlborough

New Zealand's answer to Napa Valley, Marlborough is a veritable engine room that in 2006 accounted for 47 percent (10,419 hectares) of the country's vines, and over 60 percent of its production, even though it is home to just 20 percent of the nation’s 530 wineries. Around 76 percent of the vineyards are planted with Sauvignon Blanc.

Located on the north-easterly tip of South Island at a latitude of 41.3 degrees South, the Marlborough flats are protected from the tropical north-westerlies by the Richmond Ranges, separating Marlborough from Nelson. It is similarly protected from the frost-bearing Antarctic south-easterlies racing up the eastern coastline by the Kaikoura Ranges. The region consequently experiences low rainfall, together with high sunshine hours and a significant diurnal shift between day and night temperatures, thus preserving the aromatics.

The Marlborough viticultural zone, now being delineated, actually consists of three sub-regions: the fertile, alluvial soils of the Wairau Valley on the northern side (site of  the original Marlborough settlement in 1880, and subsequently to Montana in 1973) is constantly fed by a subterranean aquifer, resulting in an easy, tutti-frutti style of Sauvignon Blanc best exemplified by Hunters wine.

The Southern Valleys zone on the opposite side of the Valley comprise drier, stonier, poorer soils and clay knolls (such as those of the Brancott Valley), delivering a fuller, more structured, defined, gooseberry and limey Sauvignon Blanc with more bite and poise; Cloudy Bay (who put the region on the world map in 1985), Dog PointIsabel Estate and the Winegrowers of Ara all inhabit this stretch of the Valley.

Lastly there’s the Awatere Valley, which is located across the Kaikouras on ancient black volcanic soils amid a cooler climate, with harvests often running two weeks behind those in the Wairau Valley; the Awatere style of Sauvignon Blanc is peachier and richer than elsewhere, with Vavasour a fine example.

Although most wines are vinified in stainless steel and released within 12 months of the harvest, some enterprising growers are trialling the use of oak barrels, especially when vinifying superior parcels of hand-harvested fruit. Dog Point Section 94 is one such wine.

The region is also home to the country's small sparkling-wine industry, employing the traditional method to vinify Pinot Noir and Chardonnay. Some producers have sought to diversify into still Pinot Noir production, whilst using an inappropriate Swiss clone. A glance at what's been happening in Central.Otago and in Martinborough, however, has persuaded those serious producers to plant a greater selection of clones, notably 667, 777, Abel and 115, as well as the common Pommard (UCD 5) and 10/5. The result has been a shift from the classic Marlborough Pinot Noir spicy red fruit with its almost Côte de Beaune character towards a fuller, fleshier, smokier, black cherry Côte de Nuits style.

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Chardonnay

Chardonnay

Chardonnay is often seen as the king of white wine grapes and one of the most widely planted in the world It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.

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