Cloudy Bay Sauvignon Blanc
|Region||Marlborough, New Zealand|
Grapes are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Soils range from free draining stony on the valley floor to aged alluvial loams containing some clay. The majority of fruit is grown on a vertical shoot positioned trellis with a small number of blocks on Scott-Henry.
The 2014 season was true to the old farmer adage ‘early summer, early winter’. The warm spring brought early bud burst and resulted in the second earliest harvest in 30 years at Cloudy Bay. To regulate crop levels and maximize quality, whole canes were removed in October. Further refinements followed including extensive shoot thinning in November and a green harvest prior to verasion. Picked between March 26th and April 7th. The season turned on the 8th of April with rainfall persisting for the coming weeks. Analysis at harvest showed an average brix of 22, 3.22 pH and 8.9 TA.
The Sauvignon Blanc free-run juice was cold settled for 48 – 96 hours before racking. Fermentation was carried out in stainless steel with a mixture of cultured and wild yeasts. A selection of batches saw warmer than typical fermentation temperatures and high solid content which contributed to palate weight and texture. The 2014 sauvignon blanc was stringently blended including only the strongest batches. The final blend shows an alcohol of 13.5% with 2.0 g/L RS, 3.13 pH and TA 7.3g/L.
The 2014 Sauvignon Blanc is a definitive expression of the region and its season. Appealing concentration and poise suggests a wine with the ability to age. The nose is bright with aromas of kaffir lime and grapefruit. A generous palate reveals ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality.
Innovation and meticulous attention to detail are the guiding principles of Cloudy Bay. The team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough.
Established in 1985, Cloudy Bay Vineyards is situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley, and long-term supply agreements with five Wairau Valley growers. The main varieties grown are sauvignon blanc, chardonnay, and pinot noir with lesser quantities of gewurztraminer, Riesling, and pinot gris.
At Cloudy Bay emphasis is placed on individual fruit character and the development of a recognizable estate wine style.
Cloudy Bay Vineyards was a founding member of the New Zealand Integrated Winegrape Production scheme, set up to develop a program for sustainable vineyard management, which is now monitored by Sustainable Winegrowing New Zealand. Cloudy Bay’s impeccable scorecard reflects the company’s commitment to environmentally friendly vineyard management practices.
The winery takes its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770.
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