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Cloudy Bay Chardonnay 2011

Chardonnay from Marlborough, New Zealand
  • WS91
14% ABV
  • RP91
  • RP92
  • WS91
  • JS91
  • RP90
  • WS90
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3.5 1 Ratings
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3.5 1 Ratings
14% ABV

Winemaker Notes

The appealing nose of the 2011 Chardonnay affords aromas of stonefruit, white floral, smokey oak and spice. The palate it fresh and lively with a bright acid backbone. Flavors abound of nectarines and peaches, juicy citrus and grapefruit pith. Good length with delicate texture and a fine mineral thread.

This 2011 Chardonnay 2011 is an ideal partner to richer foods such as steamed crab, grilled white fish and fresh egg noodle pasta.

Critical Acclaim

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WS 91
Wine Spectator
Nicely balanced between a creamy texture and crisp acidity, this offers fresh fruit flavors of lime, grapefruit, peach and melon, with spice and dried floral accents and a minerally edge on the finish. Drink now through 2020.
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Cloudy Bay

Cloudy Bay

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Cloudy Bay, , New Zealand
Cloudy Bay
Cloudy Bay’s story is one of vision, passion and perseverance.

In 1984 founder David Hohnen and his partner Kevin Judd were convinced of New Zealand wines’ great potential. They set up their winery in the then little-known Marlborough region; Cloudy Bay was born. Cloudy Bay’s Sauvignon Blanc was an immediate hit with wine lovers due to its unique striking aromatics and mineral wine profile.

It captured the essence of Marlborough and put Cloudy Bay on the international wine stage. Thirty years later, Cloudy Bay remains New Zealand’s most recognized winery. In line with David Hohnen’s visionary spirit, Cloudy Bay planted its first Pinot Noir in 1985 when the potential of the region for Pinot Noir was just starting to be realized. Good things take time, especially with Pinot Noir which is a very challenging varietal, and it wasn't until 1994 that Cloudy Bay released its first Pinot Noir wine.

Today Cloudy Bay Pinot Noir reflects many years of hard earned experience and the provenance of Cloudy Bay's unique collection of premium Pinot Noir vineyards.

Cloudy Bay winemaking philosophy is based on transmitting the interpretation of New Zealand wines and terroirs. The team is committed to producing 'wines of the region' and strives to enhance the pure, bracing flavors naturally afforded by the climate and soils of Marlborough and Central Otago.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe. Some of the oldest vines in Australia can be found here—in the cooler, wetter Eden Valley sub-region, the Hill of Grace vineyard is home to 140+ year old Shiraz vines.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes where they may benefit from cool breezes, particularly in the Eden Valley.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

SOU335268_2011 Item# 123311

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