The iconic wine behind the Cloudy Bay tale defined New Zealand's wine and established the Marlborough wine region globally.
Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.
Fresh and vibrant on the nose, with aromatics of bright citrus, kaffir lime, orchard blossoms and passion fruit.
The palate is concentrated and mouthwatering, with juicy stone fruit and subtle tropical characters underpinned by a fine minerality and meyer lemon acidity.

Enjoy with Keta salmon maki or asparagus with balsamic vinaigrette.

Harvest

The Sauvignon Blanc harvest commenced on March 21st and was completed on April 5th. Fruit was picked with ripe flavours, good concentration and great acid balance.
Vinification

Following the harvest, the free-run juice was cold-settled for 48-72 hours before racking. Fermentation was carried out primarily in stainless steel tanks, with approximately 7% of the blend fermented at warmer temperatures in old French oak barriques and large format vats. As usual, our Sauvignon Blanc was blended stringently to include only the best portions.