Cloudy Bay Chard

The fruit comes from the stony soils of the Wairau Valley and the dense clay of the Southern Valleys. It is hand-picked and whole-bunch pressed to keep the wine fresh and crisp, and malolactic fermentation is used only selectively, so the wine keeps its balance rather than turning heavy.

On the nose there is stone fruit and orchard blossom with hints of crème pâtissière and hazelnut. The palate is taut and vibrant, with citrus, conference pear and white nectarine around a touch of toasty oak, a savoury texture and a long, elegant finish.

Serve it at 10 to 12 degrees. Seafood is the obvious match, but it is just as good with Caprese salad, soft cows' milk cheeses, cream sauces, or anything smoked or chargrilled.