Recommended Product
Winemakers Kevin Judd & Eveline Fraser
100% Marlbough Sauvignon Blanc
"A CHALLENGING SEASON REDEEMED BY AN IDEAL AUTUMN, PRODUCING A MODEST CROP OF RIPE, CONCENTRATED FRUIT WITH EXCEPTIONAL QUALITY. "
Kevin Judd.
The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest.
The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.
2007 Vintage Report
Budburst in Marlborough was once again earlier than normal and the growing season in the Wairau Valley raced off with a frost-free start. However, early predictions of a bumper crop were quashed during the coldest December in 50 years, affecting the later flowering varieties, especially Sauvignon Blanc. Cooler than average weather conditions prevailed through most of the summer, bringing the season back from it's early start and putting worried looks on many a winemaker's face. But, the beginning of autumn brought the arrival of a true 'Indian Summer' and the vineyards ripened rapidly under sunny, blue skies.
Tasting Note
'Pale straw green in colour and enticingly fragrant, the 2007 Cloudy Bay Sauvignon Blanc is reminiscent of a fresh summer fruit salsa - ripe peach, passionfruit, mango and juicy citrus - sprinkled with fresh fennel and a dash of Pastis. The palate is rich and succulent, with a zesty citrus and apple-sherbet acidity that leads to a long, lingering and characteristically crisp finish.
Vineyard
Grapes were sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned trellis, and the balance on the divided Scott Henry trellis system. In 2007, sauvignon blanc yields averaged 9.5 Tonnes/hectare.
Harvest
The sauvignon blanc harvest commenced slightly earlier than normal on the 28th of March under settled conditions, the first fruit coming from the stonier, warmer blocks around the winery. Harvesting continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on the 20th of April. Whilst the crops were lower than initially expected, the flavours were superb and all vineyards produced ripe, concentrated fruit of exceptional quality.
Vinification
The fruit was machine harvested during the cooler night and early morning temperatures and transported directly to the winery. The grapes were de-stemmed and transferred straight to tank presses. Free run and lightly pressed juice was cold settled for 48 hours then racked and inoculated with neutral yeast strains. The fermentations were carried out in strainless steel tanks; after fermentation the wine remained in contact with yeast lees for around two months prior to blending in July and subsequent bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.11 and titratable acidity 7.4 g/L.
We have a parcel of 20 cases of this exceptional vintage offered on a first come, first served basis.