Sauvignon Blanc

All in Cloudy Bay first harvest, in 1985, was cold and damper than desired. Concerningly dry, the 30th Anniversary harvest, in 2015, is in stark contrast to that first harvest.

All in Cloudy Bay first harvest, in 1985, was cold and damper than desired. Concerningly dry, the 30th Anniversary harvest, in 2015, is in stark contrast to that first harvest.



The iconic wine behind the Cloudy Bay tale

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


Nose
Citrus aromatics of grapefruit and kaffir lime abound; supported by subtle tropical notes
Palate
Silky and concentrated, revealing ripe, juicy stone fruit and lemongrass, supported by a subtle minerality
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
scattered clouds
Today
12°C
53°F
Tim Heath
Senior Winemaker
In a year where we are celebrating our 30th Anniversary, the 2015 vintage Sauvignon Blanc is true to the pedigree and overall provenance of Cloudy Bay wines.
How it was made

Harvest

The quick Sauvignon Blanc harvest began on March 25th and was complete 11 days later: the second earliest finish to harvest evet at Cloudy Bay. 

Vinification

Following harvest, the free-run juice was cold settled for 48-96 hours before ranking. Fermentation was primarily carried out in stanless steel with a mixture of cultured and whild yeasts. Approximately 10% of the juice was fermented at warmer temperature in old French oak barriques and large format oak vats. Our Sauvignon Blanc was stringently blended, including only the strongest batches.

Must know
Sauvignon Blanc 2015
Marlborough
  • For consumption 46°F 50°F
  • Cellaring potential 10Years
    min
  • Alcohol 13.4 %
  • Vintage 2015
  • pH 3.09
  • Varietal Sauvignon Blanc
  • Bottling August 2015
  • Harvest Wednesday, March 25, 2015 to Monday, April 6, 2015
  • Residual sugar 1.9 g/L
  • Acid 7.4 g/L
  • Closure Screwcap