Cloudy Bay Sauvignon Blanc 2019
Sauvignon Blanc fruit sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley.
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. A very small portion of the blend was fermented at warmer temperatures in old French oak barriques and large format vats, after which the wines were stringently blended including only the strongest batches.
Fresh and vibrant on the nose with aromatics of bright citrus, kaffir lime, orchard blossoms and passionfruit. A concentrated and mouthwatering palate, with juicy stone fruit and subtle tropical characters underpinned by a fine minerality and Meyer lemon acidity. Intense with a lingering finish, suggesting a Sauvignon Blanc that will age with grace.
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5 STARS & SUPER CLASSIC (Overall rating) - Michael Cooper Buyer's Guide to NZ Wines
93 POINTS - The Real Review (Bob Campbell MW), Oct 2018
"Quite a weighty, textural sauvignon blanc with pleasing richness adding appeal to citrus, grapefruit, capsicum, and nutty lees flavours. Moderately complex wine in a savoury rather than fruity style."
Daniel Sorrell on the story behind Cloudy Bay 2018 Sauvignon Blanc - Review in THE BUYER magazine by Sarah McCleery, Oct 2018
"The 2018 has a bright, inviting bouquet dominated with lime, gooseberry and passion fruit. The palate is as vivacious as you’d expect but with a lovely, succulent mid-palate that has lovely ripe passion fruit, citrus mousse and a fine mineral backbone."