Cloudy Bay Sauvignon Blanc

Cloudy Bay Sauvignon Blanc is a white wine aged on lees produced by the Cloudy Bay winery on South Island (New Zealand) with the Sauvignon Blanc variety.

The Cloudy Bay winery is named after the cloudy bay that Captain Cook discovered in 1770 in the eastern Wairau Valley, in Marborough. It was one of the first wineries set up in the area to produce high-quality wines. A maritime climate, a nutrient-rich and well-drained soil and a well-managed work were the selling points for LVMH, the powerful luxury French group who bought the winery.

Cloudy Bay Sauvignon Blanc comes from 76 plots located in the Wairau Valley. These are vineyards planted in deep soils with gravels and clays and that enjoy a maritime climate with great contrasts between hot days and cold nights. Advocates of sustainable cultivation in New Zealand, the vine yield is limited and the harvest is carried out manually at the optimum point of ripeness.

Once the Cloudy Bay Sauvignon Blanc grape has been selected and destemmed, it is lightly cold pressed for 48 to 72 hours. Fermentation then takes place in stainless steel tanks at a controlled temperature. A small proportion of about 3% ferments at higher temperatures in old French oak barrels and large oak vats. Finally, the wine stays in contact with the lees and the coupage is made by selecting the best wines.

Cloudy Bay Sauvignon Blanc is now one of the best known white wines from the other side of the world. The perfect way to enjoy the intensity, complexity and depth of a New Zealand Sauvignon Blanc.