The Chardonnay grapes for this wine were carefully selected from blocks spread across the Brancott, Fairhall, Ben Morven and Central Wairau Valley sub-regions.  Idyllic flowering weather led to excellent set in all varieties. A warm summer followed and the season finished close to the long-term average in terms of heat summation, sunshine hours and rainfall. The exceptionally dry ripening season was punctuated by two rain events during the second half of harvest, producing many a grey hair and speeding up the picking. All vineyards were picked in just over a month and the vintage was completed earlier than ever before.

Batches of fruit from seven vineyards were picked according to flavour profile between March 19 and April 8.  After hand picking and careful pressing, the wine was 100% barrel fermented and spent one year in oak before being bottled in July 2009. Final analysis of the wine shows it to have a pH of 3.22, 6.78g/l titratable acidity and 14.5% v/v alc.

The Cloudy Bay Chardonnay 2008 is a reflection of its sunny origin, expressing intense aromas of peaches, nectarines, aromatic herbs and biscuit. A light entry of stone fruit becomes a slippery midpalate that re-focuses to an aromatic and mineral finish.

Food Matches - Scallops - the richness of the wine perfectly matching the sweetness of scallop.  Mussels, dishes with creamy sauces.  Chicken, Salmon or Lobster Pasta dishes.  Many seafood dishes including paella and risotto