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Cloudy Bay Sauvignon Blanc

Cloudy Bay Sauvignon Blanc 2019

Marlborough, New Zealand   |    750ml   |    13.3%
Regarded as the benchmark example of Marlborough Sauvignon Blanc, the 2019 Cloudy Bay Sauvignon Blanc represents the 35th vintage of Cloudy Bay Sauvignon Blanc, which it celebrates in style with this spectacular release.  

Bursting with lime and grapefruit aromas, this delivers a generous palate of ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity. A Sauvignon Blanc of the highest quality, Cloudy Bay fans will find plenty to love about this latest release.

"95 Points. Impressive sauvignon blanc with gooseberry, lime sherbet dab and capsicum plus a subtle passionfruit influence. An ethereal, aromatic wine with impressive purity. Fruit sweetness is balanced by refreshing and fruity acidity. Screwcap. 13% alc. Ageing: now to 2023. Food: Kingfish ceviche, papaya, coconut & Thai dressing" - Bob Campbell MW, The Real Review. 

Availability: In stock

Cloudy Bay Sauvignon Blanc 2019 is available for purchase in increments of 1
Only available for purchase in 6 bottle increments.
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.
New Zealand
For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality.

Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

Harvest: The Sauvignon Blanc harvest commenced on March 21st and was completed on April 5th. Fruit was picked with ripe flavours, good concentration and great acid balance.

Vinification: Following the harvest, the free-run juice was cold-settled for 48-72 hours before racking. Fermentation was carried out primarily in stainless steel tanks, with approximately 7% of the blend fermented at warmer temperatures in old French oak barriques and large format vats. As usual, our Sauvignon Blanc was blended stringently to include only the best portions.

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