Pale straw green in colour and mouth-wateringly fragrant, the 2003 Cloudy Bay Sauvignon Blanc is redolent of a mid-summer kitchen ... ripe passionfruit, yellow plums, juicy limes and freshly picked basil. The palate is pure and refreshing with all the hallmarks of a small but perfectly formed crop ... flavours that echo the aromas, with
piercing concentration, impeccably balanced acidity ...and a long, crisp finish.
Wine Advocate 90 points - The 2012 Sauvignon Blanc opens with intense grapefruit, passion fruit and green mango notes and touches of pineapple and fresh sage. Medium-bodied with a fair amount of viscosity to the texture, it has lively acid and a long finish. Drinking well now, it should keep to 2014+. (Oct 2012)
The Marlborough region is blessed with a unique terroir... a cool, South Pacific climate that produces wines of great fruit intensity. Cloudy Bay Sauvignon Blanc is a benchmark wine that epitomizes the vibrant aromatics and pure fruit flavours naturally afforded by the climate and soils of this remote southern wine region.
|Grapes were sourced from eight estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly fine alluvial loams containing some clay. The majority of fruit was grown on the divided Scott Henry trellis system with the exception of a small percentage of young vines.
|Cloudy Bay was founded in 1985 as one of the first five wineries in Marlborough, NZ. Synonymous with the world’s finest Sauvignon Blanc, Cloudy Bay has a reputation for winemaking excellence and has paved the way for the success of New Zealand wines. The ultra-premium wines express the purity and intensity of fruit flavors naturally afforded by the top vineyard sites and maritime climate.