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Buy Cloudy Bay Sauvignon Blanc 2013

Cloudy Bay Sauvignon Blanc 2013

Cloudy Bay Sauvignon Blanc 2013

Marlborough, New Zealand   |    750ml   |    13.5%
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, fine structure and exceptional length.

The newly released 2013 Cloudy Bay Sauvignon Blanc has characteristically uplifting aromas of ripe lime and grapefruit, nectarine, papaya and mango and floral notes of orange blossom, gooseberry and sweet fennel are striking. A small portion of barrel ferment and subtle use of solids in fermentation has resulted in a chalky and weighty texture balanced by a minerally-citrus acid backbone. The wine has elegant line and length; refined, fleshy yet focussed and refreshing. A Sauvignon Blanc of this highest quality - as we have come to expect from Cloudy Bay.

"The country’s most iconic sauvignon continues to get better every year, in fact this is one of the best ever. Putting this on the table is the vinous equivalent of pulling up in a Ferrari. Top 100 Wines. "- Bob Campbell MW, www.taste.co.nz.

"It really doesn’t matter what we or anyone else says of this or any other release of Cloudy Bay Sauvignon Blanc; it will sell out regardless, and fast. This 2013 version will be released in October 2013. I’d reckon though this this 2013 is a good example of the label. It’s fresh, aromatic and intense without going either overboard (or underboard for that matter) about it all. Grass, citrus, passionfruit pulp, gunsmoke. It feels cool and inviting. It takes nips out of you, but not big bites. It has a sense of balance. If you want to go the Cloudy Bay SB, this would be a good one to jump at. Rated: 92 Points. Alcohol: 13.5% Price: $35.99 " - Campbell Mattinson, The Wine Front.
Top 100 - Bob Campbell MW

Availability: In stock

$29.90
Cloudy Bay Sauvignon Blanc 2013 is available for purchase in increments of 1
Cloudy Bay Vineyards was established in Marlborough, New Zealand in 1985 by the founders of Cape Mentelle. Innovation, meticulous attention to detail and regional expression are the guiding principles of Cloudy Bay.

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.
1
New Zealand
Marlborough
750
13.5
Vineyard Notes: Grapes for our sauvignon blanc are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Soils range from free draining stony on the valley floor to aged alluvial loams containing some clay. The majority of fruit is grown on a vertical shoot positioned (VSP) trellis with a small number of blocks on Scott-Henry. In 2013, our average sauvignon blanc yield was 10 tonnes/ha.

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.

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