Cloudy Bay

Sauvignon Blanc

standard courier: 3 working days

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R 545

Ready to ship   available2 60 +

750 ml (Standard)


Cultivar:

100% Sauvignon Blanc

Country:

New Zealand

Rating:

90 Points - Robert Parker

Specifications:

13.10% alc vol Sugar g/l: 2.4
Type: White Wine Cellaring Potential: 10 yrs
Origin: Marlborough Appellation: Marlborough

Tasting Notes:

Bright, lifted citrus aromatics of kaffir lime and grapefruit abound, supported by ripe nectarine-like stone fruit notes. An elegant, concentrated palate reveals ripe, juicy stone fruit and lemongrass, supported by a lovely minerality.

Citrus
Citrus

Nectarine
Nectarine

Lemongrass
Lemongrass

Minerality
Minerality

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world. Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities.

Cloudy Bay 2017 Sauvignon Blanc is an excellent vintage that reveals an elegant and concentrated palate with ripe, juicy stone fruit and lemongrass, supported by a lovely minerality. Its crisp acidity leads to a mouth-watering and persistent finish suggesting a Sauvignon Blanc that will age well.

Following harvest, the free-run juice was cold settled for 48-72 hours before racking. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. Approximately 3% of the blend was fermented at warmer temperatures in old French oak barriques and large format vats. As usual our sauvignon blanc was stringently blended, including only the strongest batches.

Food pairing

Keta Salmo maki and asparagus with balsamic vinaigrette.

Seafood Tuna Soft Cheese Salmon
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