What is Cloudy Bay Sauvignon Blanc?
Nothing less than a delicious product.
Immediately expressive in the glass, with notes of bright, ripe citrus, makrut lime, passionfruit and white peach. The palate is vibrant and mouthwatering, with concentrated, juicy tropical notes melding with zesty citrus, stone fruits and subtle notes of orchard blossom. The palate is underpinned by a lively grapefruit acidity, carrying the intense fruit characters through to an impressively long finish.
Nothing less than quality grapes.
Grapes for Cloudy Bay Sauvignon Blanc are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott subregions of the Wairau Valley. Soils range from free-draining and stony on the valley floor, to aged alluvial loams containing some clay.
Nothing less than a quality year.
THE SEASON
The 2019 season started with an early budburst after a mild winter and warm early spring. Canopy work was undertaken to ensure the bunches received optimum levels of exposure to allow full flavour development, with the resulting fruit proving concentrated and complex. Around eighty parcels of wine were tasted by the Cloudy Bay blending committee, and only the very best parcels chosen for the blend.
THE HARVEST
The Sauvignon Blanc harvest commenced on March 15th and was completed on April 2nd, the earliest finish to a Sauvignon Blanc harvest in the 34 years since Cloudy Bay was founded. Fruit was picked with ripe flavours and a delicious concentration.
VINIFICATION
Following the harvest, the free-run juice was cold settled, before racking and inoculation with selected yeast. Fermentation was carried out primarily in stainless steel tanks, with approximately 5% of the blend fermented at warmer temperatures in old French oak barriques and large format oak vats.
As usual, Cloudy Bay’s Sauvignon Blanc was blended stringently from 82 different portions to include only the best. The final blend shows an alcohol of 13.1% pH 3.19 TA 6.55g/L RS 2.2g/L
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