Cloudy Bay Sauvignon Blanc 2013
The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough, New Zealand.
Widely regarded as the quintessential expression of the acclaimed Marlborough wine region, Cloudy Bay Sauvignon Blanc is an international benchmark wine noted for its vibrant aromatics, layers of pure fruit flavours, and fine structure.
Production Notes: Harvest 2013 was rather compressed with varieties ripening at similar rates due to the remarkably uniform growing season. Harvest of our sauvignon blanc fruit commenced on March 29th with the first fruit coming in from the Rapaura and Renwick subregions. The compact harvest lasted just two weeks, finishing on 15th April. Crop levels were well balanced and slightly below average. Analysis at harvest showed a brix range of 21.0 - 23.3, pH 2.98 - 3.29 and TA 8.8 - 11.2.
Winemaker Notes: Fruit was harvested during the cool of the night and early morning. Free-run juice was cold settled for 48-96 hours before racking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. A small percentage was fermented at warmer temperatures in old French oak barriques and large format oak vats. Our sauvignon blanc was stringently blended, including only the strongest 55 batches from a total of 76 distinct parcels. The final blend shows an alcohol of 13.5%, pH of 3.18, TA of 7.8g/L and RS of 2.0g/L.