93 POINTS
Wine Spectator
“MOUTHWATERING”
Leaps out of the glass with effusiveness, featuring flavors of apple blossom, key lime, honeycrisp, lemon thyme and fresh grated ginger. Notes of passionfruit, pineapple and lemon candy linger on the long, expressive and mouthwatering finish.
Enticing aroma with a particularly appealing aroma of ripe honeydew melon, passion fruit, lemons and a subtle touch of fresh blackcurrant leaves. The taste is concentrated and elegant with hints of fresh sea air that balances the warmth of the ripe fruit notes at the core of the wine. Subtle tropical fruit notes are supported by refreshing notes of lime, lemongrass and a hint of grapefruit peel.
Great Sauvignon Blanc and an excellent match for almost any type of seafood: oysters, sushi and steamed mussels with garlic, citrus and parsley. It is also a good match for green salads and goat cheese. A hint from us: If it goes with lemon, it goes with Sauvignon Blanc.
About Cloudy Bay
The yield at Cloudy Bay is approximately 30% lower than the average in the region. Why? Because the quality in return will be higher. Only the absolute best grapes are used. In 1983, David Hohnen tasted his first Marlborough Sauvignon Blanc. They are an experience that many who have had it since have not forgotten, because Sauvignon Blanc can do something very special in Marlborough in particular. Enchanted by the summery and exotic intensity of the grape, he began a journey to capture the essence of Marlborough and share it with the world. At that time, white wine from New Zealand was not at all as world famous as it is today. Hohnen and many other skilled New Zealand winemakers have since thoroughly changed that.
Together with winemaker Kevin Judd, he launched Cloudy Bay in 1985 and achieved international recognition with Sauvignon Blanc, which put New Zealand on the world wine map. Cloudy Bay joined Veuve Clicquot in 2003 and became part of the LVMH family in 2010.
Cloudy Bay now also includes the grapes Chardonnay, Pinot Noir and wines made according to the méthode traditionnelle, as well as vineyards in Central Otago.
Marlborough
Cloudy Bay owns 163 parcels of vines in Marlborough. Here, the soil is perfect for Sauvignon Blanc, close to the Wairau River and with stony, sandy and draining soil. Further south of the river in the southern valleys, the Pinot Noir and Chardonnay vineyards benefit greatly from the heavy, clay-based soils of the area. Together with Marlborough’s maritime climate, it creates the optimal conditions.
Central Otago
Cloudy Bay’s two vineyards in Central Otago have complementary terroirs. Calvert in Bannockburn has clayey, silty soils and gentle slopes that create wines with fine tannins and a silky texture. Northburn’s rockier, glacial soils and extreme slopes create wines with structure and intensity.
