Low yields ensured that all fruit was harvested with excellent physiological maturity and ripeness, producing fruit with outstanding flavour and balance.
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 fermentation was typically slow, taking up to 8 months, and was followed by partial malolactic fermentation. The wine remained in barrel on yeast lees until October 2013, when it was racked and lightly fined for clarity.