Wednesday, June 19, 2013

Sauvignon Blanc, CLOUDY BAY, Marlborough, New Zealand

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.  It was not until two-hundred and fifteen years later that the first vintage of Cloudy Bay Sauvignon Blanc was made.  And, it made New Zealand famous for Sauvignon Blanc and helped every other winery on the island become noticed by the world of thirsty wine drinkers.
  • Elderflower
  • Stone Fruit
  • Ripe Citrus 
  • Minerality
  • Sweet Herbs 
Grapes are from the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas. The Fairhall and Brancott are predominantly aged alluvial loams containing some clay.  This is a great wine that proves itself again, and again... 96 Points: Gourmet Traveler Wine, March 2013
“After all these years, Cloudy Bay has still got it. It’s encouraging to know that the brand is not merely resting on its laurels. Beautifully harmonious Sauvignon Blanc with a mix of grapefruit, gooseberry and capsicum contrasting with riper tropical and tree fruit characters while the acidity and sweetness are perfectly balanced. The net effect is of an elegant and moderately complex wine that delivers power with great subtlety.” - Bob Campbell MW

And please reply to this blog; 
have you tried this Sauvignon Blanc?

No comments:

Post a Comment