Cloudy Bay

Marlborough Sauvignon Blanc

9.01466 ratings
8.889 pro ratings
Marlborough, South Island, New Zealand
Sauvignon Blanc
Top Notes For
Lyn Farmer

Water white in color. Pungent, intensely herbal nose with grapefruit, black currant leaf, grass, gooseberry, and asperagus - it’s a complete bouquet of green plants. Crisp acidity, mineral undertones but only a medium finish.

Water white in color. Pungent, intensely herbal nose with grapefruit, black currant leaf, grass, gooseberry, and asperagus - it’s a complete bouquet of green plants. Crisp acidity, mineral undertones but only a medium finish.

Aug 23rd, 2018
Bryce Wiatrak

Cloudy Bay's Sauvignon Blanc was the New Zealand shot heard around the wine world. Today, they still prove to be leaders with the grape. Drawn from the Wairau Valley, if you like Marlborough Sauvignon Blanc, it's hard not to be captivated by Cloudy Bay's. Explosive and beaming with its audacious greenness, the wine shouts of oregano, green pepper, thyme, tomato leaf, and most every other classic flavor you can associate with New Zealand SB. Cloudy Bay's still got it - and with the 2017 you can taste their mastery.

Cloudy Bay's Sauvignon Blanc was the New Zealand shot heard around the wine world. Today, they still prove to be leaders with the grape. Drawn from the Wairau Valley, if you like Marlborough Sauvignon Blanc, it's hard not to be captivated by Cloudy Bay's. Explosive and beaming with its audacious greenness, the wine shouts of oregano, green pepper, thyme, tomato leaf, and most every other classic flavor you can associate with New Zealand SB. Cloudy Bay's still got it - and with the 2017 you can taste their mastery.

May 3rd, 2018
Jay Kline

Pungent aromas of grapefruit, cat pee and wet stone. Citrus and minerals on the palate. Great compliment to fish.

Pungent aromas of grapefruit, cat pee and wet stone. Citrus and minerals on the palate. Great compliment to fish.

Mar 20th, 2018
Taylor Rex Robertson

Nice ripe grapefruit, grassy, some barn hay, and lemon peel. Racy and lingering

Nice ripe grapefruit, grassy, some barn hay, and lemon peel. Racy and lingering

Feb 9th, 2018
Isaac Pirolo

Cloudy Bay’s 33rd vintage. I’ve been a fan since their 12th. In fact, their 1996 was my epiphany wine; it was THE bottle that started it all. Founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’). Cloudy Bay was acquired by LVMH (Louis Vuitton Möet Hennessy) in 2003. Production of the 2017 vintage was down due to Cyclone Debbie. All fruit that was not harvested prior to the storm was discarded. Lime oil and white grapefruit combine with lemongrass and apricot, and will have you bracing for a razor sharp acidity to come, but what follows is superb balance. There’s a ping of acidity that’s just enough, which allows the flavors to linger just a little longer than usual. Still a fan.

Cloudy Bay’s 33rd vintage. I’ve been a fan since their 12th. In fact, their 1996 was my epiphany wine; it was THE bottle that started it all. Founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’). Cloudy Bay was acquired by LVMH (Louis Vuitton Möet Hennessy) in 2003. Production of the 2017 vintage was down due to Cyclone Debbie. All fruit that was not harvested prior to the storm was discarded. Lime oil and white grapefruit combine with lemongrass and apricot, and will have you bracing for a razor sharp acidity to come, but what follows is superb balance. There’s a ping of acidity that’s just enough, which allows the flavors to linger just a little longer than usual. Still a fan.

Jan 26th, 2018
Weijie Shi (Jay)

Fresh cut green class, celery, cucumber and slight smokiness. Lots of passion fruit and pineapple. Classic!

Fresh cut green class, celery, cucumber and slight smokiness. Lots of passion fruit and pineapple. Classic!

Jan 5th, 2018
Sean Genn

Typical New Zealand Sauv Blanc. Grassy, green bell pepper and grapefruit.

Typical New Zealand Sauv Blanc. Grassy, green bell pepper and grapefruit.

5 people found it helpfulOct 27th, 2014
Franck Gestin

Grapefruit, blackcurrant buds & herbaceous nose. Mango and tomato flower after a few minutes opening.
Delightful in mouth !

Grapefruit, blackcurrant buds & herbaceous nose. Mango and tomato flower after a few minutes opening.
Delightful in mouth !

5 people found it helpfulOct 13th, 2014
Erich Broksas

Early Mountain Vineyards

9.4

Grapefruit and grass on the nose.

Grapefruit and grass on the nose.

4 people found it helpfulJan 29th, 2014
Axel Finger

Classic Sauvignon from NZ!

Classic Sauvignon from NZ!

3 people found it helpfulJun 23rd, 2014