• SN: 86

    Snooth Editorial Score

    86

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Cloudy Bay Sauv Blc 2007

Winemaker's Notes:

CLOUDY BAY SAUVIGNON BLANC 2007 A CHALLENGING SEASON REDEEMED BY AN IDEAL AUTUMN, PRODUCING A MODEST CROP OF RIPE, CONCENTRATED FRUIT WITH EXCEPTIONAL QUALITY. Winemakers Notes 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 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. Harvest The 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 stainless 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.

Region: New Zealand

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Color: White
Varietal: Sauvignon
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3.29 5 0.5
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Cloudy Bay Vineyards:
Cloudy Bay has been the benchmark New Zealand wine, from the iconic New Zealand winemaker Kevin Judd, since its founding in 1985 as one of the first 5 wineries in Marlborough. The ultra-premium wines express the purity and intensity of fruit flavors naturally afforded by the top vineyard sites and maritime climate.

Editorial Reviews for Cloudy Bay Sauv Blc

Snooth User: Gregory Dal Piaz
89065213,721
3.00 5
12/09/2010

A bit heavy on the nose with notes of peach, green tomato and top notes of cat’s pee and mineral tones. A bit flat in the mouth if quite broad with an almost lush feel that features sweet nectarine fruits and a creamy, easy finish. 86pts


Member Reviews for Cloudy Bay Sauv Blc

Add your review
Snooth User: cleere
9795257
5.00 5
11/25/2008

Lemon, gratefruit, tart,love this wine


Snooth User: youngcapitalist
4165023
4.50 5
04/01/2009

Fantastic Sauvignon Blanc. Nice zesty lemony taste. Great finish. Excellent bottle that lives up to its cult following.


Snooth User: richard3162
858326
4.00 5
06/11/2009

prima wijn , volle smaak geen zuurtje


Snooth User: jmf
72594683
2.50 5
03/09/2009

Two and a half glasses


External Reviews for Cloudy Bay Sauv Blc

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

Cloudy Bay Sauvignon Blanc 2007: empf. Trinktemperatur 6-8°CJahrgang: 2007Inhalt: 0,75 LRegion: MarlboroughWeingut: Cloudy BayRebsorte: Sauvignon BlancRestzucker: trockenRestsäure: Alkoholgehalt: 13,5 % Weißwein


External Review
04/16/2009

Quitte und Passionsfrucht, frisch geschnittene Basilikumblätter vollendet durch einen Hauch Zitronengras. Der Cloudy Bay Sauvignon Blanc zeichnet sich durch seine Frische sowie durch seinen typisch würzigen Charakter aus.


External Review
09/15/2009

Crisp, tart and fragrant, with very good intensity to grass, lime peel, grapefruit and sweet pea flavors. Sea salt and fresh herb undertones extend through the finish. Drink now.


External Review
04/01/2008

Cloudy Bay Sauvignon Blanc New Zealand



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Shipping to:

CLOUDY BAY SAUVIGNON BLANC 2007 A CHALLENGING SEASON REDEEMED BY AN IDEAL AUTUMN, PRODUCING A MODEST CROP OF RIPE, CONCENTRATED FRUIT WITH EXCEPTIONAL QUALITY. Winemakers Notes 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 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. Harvest The 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 stainless 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.

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