Pale straw green in colour and mouth-wateringly fragrant, the 2003 Cloudy Bay Sauvignon Blanc is redolent of a mid-summer kitchen ... ripe passionfruit, yellow plums, juicy limes and freshly picked basil. The palate is pure and refreshing with all the hallmarks of a small but perfectly formed crop ... flavours that echo the aromas, with
piercing concentration, impeccably balanced acidity ...and a long, crisp finish.
Wine Spectator 92 points - "Impressively intense and focused, with vibrant Meyer lemon notes up front, followed by pineapple, green apple skin, dried apricot and green tea details, coming together on the smooth, spicy, juicy finish."
The 2013 Sauvignon Blanc presents pleasantly intense notes of gooseberries, fresh grass and green apples with hints of capsicum and dill seed. Medium-bodied, crisp and refreshing on the palate thanks to plenty of vibrant citrus and vegetal flavors, it finishes long with some silkiness to the mouthfeel. Drink it now to 2016.
|Grapes were sourced from eight estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly fine alluvial loams containing some clay. The majority of fruit was grown on the divided Scott Henry trellis system with the exception of a small percentage of young vines.
|Cloudy Bay was founded in 1985 as one of the first five wineries in Marlborough, NZ. Synonymous with the world’s finest Sauvignon Blanc, Cloudy Bay has a reputation for winemaking excellence and has paved the way for the success of New Zealand wines. The ultra-premium wines express the purity and intensity of fruit flavors naturally afforded by the top vineyard sites and maritime climate.