Cloudy Bay Sauvignon Blanc

Cloudy Bay Sauvignon Blanc 2017

Marlborough, New Zealand   |    750ml   |    13.3%

New Vintage Cloudy Bay Sauvignon Blanc

Widely regarded as the benchmark example of Marlborough Sauvignon Blanc, Cloudy Bay Sauvignon Blanc is always one of the most highly anticipated releases of the year. Representing the 33rd vintage of Cloudy Bay Sauvignon Blanc, the newly released 2017 Cloudy Bay Sauvignon Blanc is another brilliant example that will only strengthen Cloudy Bay's reputation as New Zealand's finest Sauvignon Blanc.

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.

Availability: In stock

$34.90
Cloudy Bay Sauvignon Blanc 2017 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.
6
New Zealand
Marlborough
750
13.3
Harvest: The Sauvignon Blanc harvest commenced on March 31st and was complete on April 14th. Fruit was picked over a range of 22.7-20.8 °Bx with excellent flavours and acid balance.

Vinification: Following harvest, the free-run juice was cold settled for 48-72 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 temperature in old French oak barriques and large format vats. As usual our Sauvignon was stringently blended, including only the strongest batches.

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