Cloudy Bay

All Chardonnay and Pinot Noir grapes are pressed without crushing. Juice is given a short period of settling before racking and inoculation with a pure strain of Montrachet yeast. The base wines are fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels.
Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November.
The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February and subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement.