Chardonnay Cloudy Bay 1994
The 1994 Cloudy Bay Chardonnay is a white wine produced by Cloudy Bay Vineyards Ltd. Founded in 1985, the estate is located in Marlborough on New Zealand's South Island and is widely recognized as one of the producers that put the country on the international wine map. While the house initially gained global fame in the late 1980s and early 1990s for defining the New Zealand style of Sauvignon Blanc, they also expanded their focus to work with Chardonnay and Pinot Noir. In 2003, the estate became part of the LVMH group, continuing its position as a New World flagship.
The grapes for this wine are sourced from Marlborough, situated at the northern tip of the South Island. The region saw its first vines planted in 1973 and is characterized by a sunny and cool climate with stony soils. The Cloudy Bay vineyards are specifically located in the lee of the Richmond Ranges, nestled in the valleys of the Awatere and Wairau rivers. This area is protected by the surrounding mountains while experiencing the windy conditions from the Pacific Ocean.
This 1994 vintage is made exclusively from Chardonnay, which is one of the world's most recognized green grapes and is cultivated in many different styles across prominent areas such as Burgundy, Champagne, California, and Oregon. The production of this specific New Zealand expression involves traditional vinification methods, followed by a period of aging in French oak barriques. The wine is bottled at 14.0% alcohol by volume.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Marlborough
Marlborough at the top of New Zealand's South Island put the country on the world map when the first vines were planted in 1973. The region is synonymous with an explosively aromatic Sauvignon Blanc with notes of gooseberry, passion fruit and freshly cut grass. The sunny, cool climate and stony soils produce wines with high acidity, intense fruit and razor-sharp precision.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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