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Cloudy Bay Sauvignon Blanc New Zealand 2014

Winemaker's Notes:

"Zesty lime and grapefruit aromas are the first to emerge from the nose of our 2013 sauvignon blanc, followed by nectarine and lemongrass tones. The palate is fresh and focused with ripe citrus, stonefruit, fennel and mineral notes lingering on the persistent finish. Our sauvignon blanc is a delicious partner to a tomato and goat curd salad drizzled with fresh basil oil." - winery

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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.

Member Reviews for Cloudy Bay Sauvignon Blanc New Zealand

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4.00 5
12/21/2014

Sehr schön in der Nase, frisch und knackig!


Snooth User: manifestor
6344876
5.00 5
07/03/2015

Five glasses


External Reviews for Cloudy Bay Sauvignon Blanc New Zealand

External Review
Source: The Wine Buyer
09/30/2014

Scented and summery, Cloudy Bay Sauvignon Blanc has deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spiciness of crushed tomato leaves. The palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive... beautifully complemented by crisp natural acidity and a hint of lime zest.


External Review
06/17/2015

The name Cloudy Bay has become synonymous with outstanding New Zealand Sauvignon Blanc. Captain Cook coined the phrase on his voyage to New Zealand in 1770, giving the name to the bay at the east end of Wairau Valley. The winery and vineyards are situated there at the northern end of New Zealand's South Island. This unique, cool wine growing region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. The winery owns over 200 acres of estate vineyards there and continues to turn out some of New Zealand’s best wines. Wine Advocate scored it 90 points saying "The 2014 Sauvignon Blanc Marlborough is intensely scented of gooseberries, elderflower and fresh lemon with hints of white asparagus and sage. Medium-bodied, it fills the mouth with vibrant vegetal and citrus notes held up by a lively acid backbone and good long finish."


External Review
05/28/2015

The 2014 Sauvignon Blanc Marlborough is intensely scented of gooseberries, elderflower and fresh lemon with hints of white asparagus and sage. Medium-bodied, it fills the mouth with vibrant vegetal and citrus notes held up by a lively acid backbone and good long finish.


External Review
04/10/2015

Current Tasting Notes: Our 2014 Sauvignon Blanc is a definitive expression of the region and its season. Appealing concentration and poise suggests a wine with the ability to age. The nose is bright with aromas of kaffir lime and grapefruit. A generous palate reveals ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality. Vineyard Notes: Grapes for our sauvignon blanc are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott subregions of the Wairau Valley. Soils range from free draining stony on the valley floor to aged alluvial loams containing some clay. The majority of fruit is grown on a vertical shoot positioned trellis with a small number of blocks on Scott-Henry. Production Notes: The 2014 season was true to the old farmer adage ‘early summer, early winter’. The warm spring brought early budburst and resulted in the second earliest harvest in 30 years at Cloudy Bay. Early in the season it was apparent that yields would be high. To regulate crop levels and maximise quality we removed whole canes in October. Further refinements followed including extensive shoot thinning in November and a green harvest prior to verasion. Our sauvignon blanc was picked between March 26th and April 7th. The season turned on the 8th of April with rainfall persisting for the coming weeks. Analysis at harvest showed an average brix of 22, 3.22 pH and 8.9 TA. Winemaker Notes: Our sauvignon blanc free-run juice was cold settled for 48 - 96 hours before racking. Fermentation was carried out in stainless steel with a mixture of cultured and wild yeasts. A selection of batches saw warmer than typical fermentation temperatures and high solid content which contributed to palate weight and texture. Our 2014 sauvignon blanc was stringently blended including only the strongest batches. Alcohol: 13.5% TA: 7.3 g/L pH: 3.13 RS: 2.0 g/L


External Review
10/14/2014

Zesty lime and grapefruit aromas are the first to emerge from the nose of our 2013 sauvignon blanc, followed by nectarine and lemongrass tones. The palate is fresh and focused with ripe citrus, stonefruit, fennel and mineral notes lingering on the persistent finish. Our sauvignon blanc is a delicious partner to a tomato and goat curd salad drizzled with fresh basil oil.


External Review
07/07/2015

Stylish and generous, exhibiting a complex array of flavors, from white grapefruit and lemon curd to candied ginger, lemon verbena, honeysuckle and lime zest. Achieves elegance, power and refreshment in lovely harmony. Drink now. 44,000 cases imported.


External Review
05/28/2015

Our 2014 Sauvignon Blanc is a definitive expression of the region and its season. Appealing concentration and poise suggests a wine with the ability to age. The nose is bright with aromas of kaffir lime and grapefruit. A generous palate reveals ripe citrus, stone fruit and lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality.



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"Zesty lime and grapefruit aromas are the first to emerge from the nose of our 2013 sauvignon blanc, followed by nectarine and lemongrass tones. The palate is fresh and focused with ripe citrus, stonefruit, fennel and mineral notes lingering on the persistent finish. Our sauvignon blanc is a delicious partner to a tomato and goat curd salad drizzled with fresh basil oil." - winery

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