About Cloudy Bay.
“We don’t chase thiols, we could but we don’t. lovely wine. 5-10% was fermented in large 15-year-old oak to add texture, the rest saw stainless steel throughout.‘Less is more’ for Sorrell when it comes to dealing with thiols, that oh-so divisive Sauvignon component. There’s a sweetness of fruit from the very first taste – and a dash of confection – before the brisk acidity is introduced along with a metallic note. i suppose the question is Cloudy bay is a world class wine but is it worth the price tag ;the answer to the question is its come on leaps and bounds in recent years .Cloudy Bay went through a period where there wines were not that good ;typical of New Zealand sauvignon;the tradition gooseberry notes are there from the very first taste its just a stand out from the crowd wine A long, saline finish. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.
As usual, our Sauvignon Blanc was blended stringently to include only the best portions.In 1985, David Hohnen created Cloudy Bay, the ultimate expression of Marlborough Sauvignon Blanc.Cloudy is pleased to partner with Clos19 as our global ecommerce partner.Cloudy Bay is pleased to announce the opening of their new Cellar Door – The Cloudy Bay Shed - in Central Otago, New Zealand, on Friday 27th July.Blenheim, New Zealand, 01.10.2018The delivery is possible for California, Connecticut, Florida, Illinois, New Jersey and New York States.The Sauvignon Blanc harvest commenced on March 21st and was completed on April 5th. Cloudy Bay was established in 1985 by David Hohnen, a pioneer and visionary, who was convinced of New Zealand wines' great potential. For him, and to maintain the bright style of Cloudy Bay, thiols are handled with kid gloves. Defined New Zealand's wine and established the Marlborough wine region globally.Following the harvest, the free-run juice was cold-settled for 48-72 hours before racking. Fermentation was carried out primarily in stainless steel tanks, with approximately 7% of the blend fermented at warmer temperatures in old French oak barriques and large format vats. “We are looking for a wine which ‘smiles’ in the mouth, that’s textured and bright.”And so to the new vintage – 86 parcels of wine were earmarked for the blend, with 62 making it into the final assemblage after a thorough ‘declassification exercise’. Marlborough Sauvignon Blanc can be ‘thiols + acid’, but not for us,” he says.Always asking questions, always pushing boundaries, that’s the philosophy of Daniel Sorrell who has been the winemaker at Cloudy Bay for the past four years. About Cloudy Bay. There’s a sweetness of fruit from the very first taste – and a dash of confection – before the brisk acidity is introduced along with a metallic note.
Fruit was picked with ripe flavours, good concentration and great acid balance. Te Wahi.