Sauvignon Blanc

Pair this with fresh and simply prepared seafood, steamed mussels with parsley and garlic, and Spanish Gazpacho.

This 100% sauvignon blanc survived an unsettled year – a mild winter, warm spring and cool summer – before a period of warm and dry weather helped the grapes to fully ripen.

Following the harvest, the free-run was cold-settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with approximately 5% of the blend fermented at warmer temperatures in old French oak vats.

Cloudy Bay Vineyards established in 1985 is today a partnership between champagne house Veuve Clicquot Ponsardin and co-founder of Cape Mentelle Vineyards in Western Australia David Hohnen. The Cloudy Bay team is committed to producing 'wines of region' and strives to enhance the pure bracing flavors naturally afforded by the climate and soils of Marlborough. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand's South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley and long-term supply agreements with five Wairau Valley growers. The main varieties grown are Sauvignon Blanc Chardonnay and Pinot Noir.