Cloudy Bay Sauvignon Blanc 2016

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. Then 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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