Sauvignon Blanc

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Abundant crop levels due to an ideal flowering season were meticulously managed, resulting in luscious classic marlborough flavours.

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.

Nose
Enticingly fragrant with lifted aromas of ripe stonefruit and juicy citrus and underlying notes of blackcurrant leaf and tomato plant spice
Palate
Fine yet succulent, with zesty citrus flavours and fresh acidity leading into a lingering crisp finish
Marlborough
Vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley
Free-draining gravel based soils with shallow sandy-loam horizons
overcast clouds
Today
11°C
50°F
Enjoy with
Japan
Keta salmon maki
United States of America
Asparagus with balsamic vinaigrette
See the forage map
Jim White
Technical Director
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.
More about Jim White
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.

Must know
Sauvignon Blanc 2011
Marlborough
  • For consumption 8°C 10°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.7 %
  • Vintage 2011
  • pH 3.18
  • Varietal Sauvignon Blanc
  • Bottling 08/2011
  • Harvest Monday, March 21, 2011 to Wednesday, April 20, 2011
  • Residual sugar 3.0 g/L
  • Acid 7.3 g/L
  • Closure Screwcap
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