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.
The 2017 vintage reveals an elegant and concentrated palate with ripe, juicy stone fruit and lemongrass, supported by a lovely minerality. Its crisp acidity leads to a mouth-watering and persistent finish, suggesting a Sauvignon Blanc that will age well.
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