Sauvignon Blanc Cloudy Bay, Marlborough, New Zealand 2015


The quick Sauvignon Blanc harvest began on March 25th and was complete 11 days later: the second earliest finish to harvest evet at Cloudy Bay.


Following harvest, the free-run juice was cold settled for 48-96 hours before ranking. Fermentation was primarily carried out in stanless steel with a mixture of cultured and whild yeasts. Approximately 10% of the juice was fermented at warmer temperature in old French oak barriques and large format oak vats. Our Sauvignon Blanc was stringently blended, including only the strongest batches.

All in Cloudy Bay first harvest, in 1985, was cold and damper than desired. Concerningly dry, the 30thAnniversary harvest, in 2015, is in stark contrast to that first harvest.

Silky and concentrated, revealing ripe, juicy stone fruit and lemongrass, supported by a subtle minerelity.

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