Sauvignon Blanc

75cl

A cool season with naturally low yields produced fruit of outstanding flavour and balance. A challenging vintage, a classic wine.

A cool season with naturally low yields produced fruit of outstanding flavour and balance. A challenging vintage, a classic wine.



The iconic wine behind the Cloudy Bay tale

Defined New Zealand's wine and established the Marlborough wine region globally.


Nose
Lifted notes of elderflower, green lime zest, and stone fruit
Palate
Ripe, fine and succulent, offering zesty ripe citrus flavours coupled with an edge of minerality and sweet herbs
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
few clouds
Today
9°C
47°F
Tim Heath
Senior Winemaker
This year has the potential to be one of the most exciting wines we have made over the last 10 years.
How it was made

Harvest

Our Sauvignon Blanc harvest commenced on the 14th of March under cool, yet settled Autumn conditions. Fruit was harvested over a range of 21.9 to 23.8 Bx during the cool of the night and early morning.

Vinification

Free-run and lightly pressed juice was cold settled for 48-96 hours, before racking over a range of low to high turbidities. Fermentation was primarily carried out in stainless steel, however consistent with the last two years and some of the early Cloudy Bay vintages, a small percentage was fermented at warmer temperatures in old French oak barriques. Despite lower than target yields, the wine was stringently blended, including only the strongest 54 batches from a total of 69 distinct parcels.

Must know
Sauvignon Blanc 2012
Marlborough
  • For consumption 8°C 10°C
  • Cellaring potential 15Years
    min
  • Alcohol 13.7 %
  • Vintage 2012
  • pH 3.30
  • Varietal Sauvignon Blanc
  • Bottling August 2012
  • Harvest
    Wednesday, March 14, 2012 to Wednesday, May 2, 2012
  • Residual sugar 3.5 g/L
  • Acid 7.4 g/L
  • Closure Screwcap