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Cloudy Bay has been the benchmark New Zealand wine, from the iconic New Zealand winemaker Kevin Judd, since its found...Read more...
Crisp citrus, notes of minerality. Served to people who liked sweet white wine and they loved this! True to varietal form. I may let this breath... Read more
good example of New Zealand Sav Blanc but there are better values for the dollar. Read more
This firm, luscious Sauvignon Blanc is impressively concentrated for the 2008 vintage. It's saturated with gooseberry and lemongrass flavors, and p... Read more
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Food Pairings for Cloudy Bay Sauvignon Sauvignon Blanc
Crisp citrus, notes of minerality. Served to people who liked sweet white wine and they loved this! True to varietal form. I may let this breathe or cellar the year to let it soften a bit next time.
good example of New Zealand Sav Blanc but there are better values for the dollar.
This firm, luscious Sauvignon Blanc is impressively concentrated for the 2008 vintage. It's saturated with gooseberry and lemongrass flavors, and plenty of acidity. Give it several years in bottle to mellow, or serve it now with freshly shucked oysters. 92 Points. Wine and Spirits, February 2009.
I've developed a taste for New Zealand wines, but Cloudy Bay's product is too powerful for my softer pallet. It seems more peppery than sweet, and too strong to match the lighter foods we eat with this type of wine.
Tuesday, July 20th, 2010 - Brassaii Restaurant, Toronto. I had this terrific New Zealand Sauvignon Blanc from the Marlborough wine region. With a wonderful meal and noted, the fruity (apple, pear, gooseberry with grapefruit and mango) and herbaceous (grassy). Fresh with good acidity. With a very good finish of ripe lime notes.
good, drinkable, but a little pungent. not much to it.
very nice wine.
External Reviews for Cloudy Bay Sauvignon Sauvignon Blanc
Light and tart, with a zip to the acidity that carries the vivid, celery-tinged gooseberry and lime flavors, lingering impressively on the sharply focused finish. Drink now.
Bracing aromas of lemon, lime, gooseberry and peppery fresh herbs. Dense and ripe on entry, then a bit dry-edged in the middle, and ultimately somewhat skinny for this wine. I wanted more sweetness of fruit.
Pale color. Smoky herbs, lime peel, rye bread and jalapeño pepper on the nose. Rich and expansive for New Zealand sauvignon, with citrus zest flavors complicated by a bracing peppery quality as well as a suggestion of passion fruit. Full and quite dry, with floral and mineral notes emerging. Finishes with refreshingly bitter-edged flavors of quinine, citrus pith and pepper. Offers a terrific combination of palate weight and grip.
Has a vegetal note that gets in the way of the otherwise lively fruit, offering green apple and nectarine with a shot of lime before the green pepper and cucumber character makes its presence felt. This was the better of three bottles. Drink now.
The 2007 Sauvignon Blanc suffered poor flowering: moderate intensity on the nose with scents of gooseberry, wild hedgerow and a touch of chalk, it reveals good sense of minerality after aeration, the palate well-balanced with kiwi fruit and ripe green apples, leading towards an understated finish. What one might call a "correct" Sauvignon Blanc.
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. Tasted twice, with consistent notes.
This stylish white has more pizzazz than most. Crisp in texture, ripe in flavor, with passion fruit and pear flavors up front, picking up hints of mint, celery and grapefruit as the finish lingers. Drink now.
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.
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