Sauvignon Blanc

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.

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.


Nose
Bright, lifted citrus aromatics of kaffir lime and grapefruit abound, supported by ripe nectarine-like stone fruit notes.
Palate
An elegant, concentrated palate reveals ripe, juicy stone fruit and lemongrass, supported by a lovely 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
“Cloudy Bay 2017 Sauvignon Blanc is an excellent vintage that reveals an elegant and concentrated palate with ripe, juicy stone fruit and lemongrass, supported by a lovely minerality. Its crisp acidity leads to a mouth-watering and persistent finish suggesting a Sauvignon Blanc that will age well.”
How it was made

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.

Must know
Sauvignon Blanc 2017
Marlborough
  • For consumption 46°F 50°F
  • Cellaring potential 10Years
    min
  • Alcohol 13.1 %
  • Vintage 2017
  • pH 3.10
  • Varietal Sauvignon Blanc
  • Bottling August 2017
  • Harvest Saturday, April 1, 2017 to Thursday, April 20, 2017
  • Residual sugar 2.4 g/L
  • Acid 7.5 g/L
  • Closure Screwcap