Cloudy Bay has built a reputation for refined, elegant Sauvignon blanc, and the 2017 vintage is no exception despite critical harvest conditions: lower quantities to meet high quality standards.
The iconic wine behind the Cloudy Bay tale
Defined New Zealand's wine and established the Marlborough wine region globally.
Harvest
The Sauvignon Blanc 2017 harvest commenced on April 1st and was completed on April 20th. Grapes were picked with ripe flavours and great 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 temperatures in old French oak barriques and large format vats. As usual our sauvignon blanc was stringently blended, including only the strongest batches.
It’s time to meet the Cloudy Bay 2021 Sauvignon Blanc.
After two years without a release, Te Koko is back.
Cloudy Bay is pleased to announce the opening of their new Cellar Door – The Cloudy Bay Shed - in Central Otago, New Zealand, on Friday 27th July.
