Country: New Zealand Region: Marlborough
Varietal: Sauvignon Blanc
Vintage: 2018 Colour: White Style: Dry
Producer: Cloudy Bay
Cloudy Bay is the standard bearer for Marlborough and New Zealand when it comes to Sauvignon Blanc. The fruit for the Cloudy Bay Marlborough wines comes from the Cloudy Bay Estate vineyard in Rapaura, the "Widow's Block" in Renwick, the "Mustang" vineyard in Brancott Valley and the "Barracks Block" in the Omaka Valley. These sources are supplemented by fruit from a small number of long-time contract growers. The winemakers are Nick Blampied-Lane, Tim Heath and Sarah Burton, with Jim White as viticulturist. They are responsible for Sauvignon Blanc and Chardonnay, the main white wines made.
The Cloudy Bay Sauvignon Blanc has been hugely popular for many years, becoming one of the most famous Sauvignon Blanc's in the New World. This year marks its 31st anniversary of their first harvest back in 1985.
On the nose, the 2016 has notes of of kaffir lime, lemon zest and nectarine aromatics intermingle with the bright perfume of orange .blossom.
Brimming with ripe citrus and stone fruit flavours that are framed by sleek and succulent acid architecture. The palate initially offers up grapefruit and lime with softer, more subtle notes of tropical fruits. Stone fruits are most prominent on the palate with subtle hints of lemongrass and fennel. All this mouth filling fruit is showcased in the beautifully weighted palate. A crisp, invigorating acid leaves you with a mouth-watering finish, allowing the Cloudy Bay Sauvignon Blanc 2016 the possibility to mature, if it survives the weekend.Grapes were sourced from 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 aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned (VSP) trellis with three canes laid down. In 2012, average sauvignon blanc yields were 7 tonnes/hectare.
Sauvignon Blanc harvest was quick and compact, lasting only three weeks, meaning all fruit had a long fermenting time resulting in excellent flavour development.
Lifted notes of elderflower, green lime zest, and stone fruit. The palate is ripe, fine and succulent, offering zesty ripe citrus flavours coupled with an edge of minerality and sweet herbs. A small barrel ferment component gives balancing flesh to the wines crisp refreshing acidity. A classic wine from an outstanding season.
Food Matches:Mediterranean / Cheese / Foie Gras / aperatif