Sauvignon Blanc fruit was sourced from vineyards located in the heart of the Wairau Valley in Marlborough, centred around the Cloudy Bay winery itself.
Following harvest the free-run juice was cold settled for 48 to 72 hours before racking. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. A very small portion of the blend was fermented at warmer temperatures in old French oak barriques and large format vats, after which the wines were stringently blended including only the strongest batches.
This season produced a vibrant and mouthwatering wine, with notes of citrus, kaffir lime, passionfruit and white stone fruit. Excellent structure suggests a complex Sauvignon Blanc with good age-ability.
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