Cloudy Bay Sauvignon Blanc 2016

***TOP 10 SUMMER***
Sauvignon Blanc Selection


Sauvignon Blanc sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley in Marlborough.

Following harvest, the free-run juice was cold settled for 48 to 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, this Sauvignon Blanc was stringently blended, including only the strongest batches.

Winemaker's Comments

A vibrant mix of kaffir lime, lemon zest and nectarine aromatics intermingle with the bright perfume of orange blossom. The palate is brimming with ripe citrus and stone fruit flavours that are framed by sleek and succulent acid architecture.

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    • Michael Cooper Buyer's Guide to NZ Wines

    Cloudy Bay Sauvignon Blanc is one of only four Sauvignon Blancs to achieve SUPER CLASSIC status in Michael Cooper's Buyer's Guide to New Zealand Wines. To qualify for selection, it must achieve an outstanding level of quality for at least 5 vintages.