Sauvignon Blanc
Abundant crop levels due to an ideal flowering season were meticulously managed, resulting in luscious classic marlborough flavours.
The iconic wine behind the Cloudy Bay tale
Defined New Zealand's wine and established the Marlborough wine region globally.
The 2011 Sauvignon Blanc has a fine and succulent palate which we would have lost had the rain got to more of our fruit. Our obsession with forecast charts paid off.
How it was made
Harvest
Fruit was harvested during the cooler night and early morning temperatures. Grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48–72 hours then racked and inoculated with yeast.
Vinification
Fermentation was carried out in stainless steel tanks at a low temperature to preserve freshness. At the blending bench, only components presenting a true expression of their vineyard site were considered. The final blend was bottled in early August.
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