Cloudy BayCase of Iconic Sauvignon Blanc 2016 (R349.83 per Bottle, 6 Bottles)

About

Established in 1985, Cloudy Bay was one of the first five wineries to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world.

The winery was named after Cloudy Bay, a body of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.

Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities.

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins. The vineyard is located in the Rapaura, Fairhall, Renwick and Brancott sun-regions of the Wairu.

Product Features:

• 6 Bottles
• Location: New Zealand
• Vintage: 2016
• Varietal: Sauvignon Blanc
• For consumption:8 - 100C
• Cellaring Potential:10 years
• Technical Analysis:
• Alcohol: 13.3%
• pH: 3.05
• Bottling: August 2016
• Harvest: March 2016 to April 2016

Tasting Notes

A Vibrant mix of kaffir lime, lemon zest and Nectarine. Aromatics intermingle with the Bright perfume of orange blossom Brimming with Ripe citrus and stone fruit flavours that are framed by sleek and succulent acid architecture

Harvest

The Sauvignon Blanc harvest commenced on March 31st and was complete on April 14th. Fruit was picked over a range of 22.7-20.8 °Bx with excellent flavours and acid balance.

Vinification

Following harvest, the free-run juice was cold settled for 48-72 hours before racking. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. Approximately 3% of the blend was fermented at warmer temperature in old French oak barriques and large format vats. As usual our Sauvignon was stringently blended, including only the strongest batches.