Unseasonably warm weather was followed by a long cool spring, producing fully ripened fruit with bright acidity.
Forget all you know about New Zealand's Sauvignon Blanc
Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.
Batches of fruit from our selected vineyards were picked according to flavour profile. Our grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into our presses.
After settling the juice for a period of two to three days, the juice was racked directly to French oak barrel (around 8% new) . The wild (or natural) fermentation was typically slow, taking up to 8 months, and was followed by a spontaneous malolactic fermentation. The wine remained in barrel on yeast lees until October 2011, when it was racked and lightly fined for clarity.