Sauvignon Blanc

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality.

Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality.

Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.


The iconic wine behind the Cloudy Bay tale

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

Nose
Fresh and vibrant on the nose, with aromatics of bright citrus, kaffir lime, orchard blossoms and passion fruit.
Palate
The palate is concentrated and mouthwatering, with juicy stone fruit and subtle tropical characters underpinned by a fine minerality and meyer lemon acidity.
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
23°C
72°F
Enjoy with
Japan
Keta salmon maki
United States of America
Asparagus with balsamic vinaigrette
See the forage map
Jim White
Technical Director
Cloudy Bay Sauvignon Blanc 2018 is one of the best Cloudy Bay Sauvignon Blancs in many years. Although we had trouble with the late rain, the fundamentals were so good that we were able to carry through.
More about Jim White
How it was made

 

Harvest

The Sauvignon Blanc harvest commenced on March 21st and was completed on April 5th. Fruit was picked with ripe flavours, good concentration and great acid balance.

Vinification

Following the harvest, the free-run juice was cold-settled for 48-72 hours before racking. Fermentation was carried out primarily in stainless steel tanks, with approximately 7% of the blend fermented at warmer temperatures in old French oak barriques and large format vats. As usual, our Sauvignon Blanc was blended stringently to include only the best portions.

Must know
Sauvignon Blanc 2018
Marlborough
  • For consumption 46°F 50°F
  • Cellaring potential 10Years
    min
  • Alcohol 13.1 %
  • Vintage 2018
  • pH 3.26
  • Varietal Sauvignon Blanc
  • Bottling July 2018
  • Harvest Wednesday, March 21, 2018 to Thursday, April 5, 2018
  • Residual sugar 2.5 g/L
  • Acid 7.9 g/L
  • Closure Screwcap
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