Sauvignon Blanc

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins.

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins.

The iconic wine behind the Cloudy Bay tale

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

Nose

A vibrant mix of kaffir lime, lemon zest and nectarine aromatics intermingle with the bright perfume of orange blossom

Palate

Brimming with ripe citrus and stone fruit flavours that are framed by sleek and succulent acid architecture

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

Today

9°C

48°F

Enjoy with

Japan

Keta salmon maki

United States of America

Asparagus with balsamic vinaigrette

See the forage map

Tim Heath

Senior Winemaker

For 32 years now, we have refined our approach to Sauvignon Blanc winemaking and year by year, we distill the bright characteristics of our stunning region in a bottle for all to enjoy.

More about Tim Heath

How it was made

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.

Must know

Sauvignon Blanc 2016

Marlborough

For consumption 8°C 10°C
Cellaring potential 10Years
min
Alcohol 13.3 %
Vintage 2016
pH 3.05
Varietal Sauvignon Blanc
Bottling August 2016
Harvest Thursday, March 31, 2016 to Thursday, April 14, 2016
Residual sugar 1.7 g/L
Acid 7.3 g/L
Closure Screwcap