Bright, focused citrus aromatics of grapefruit and kaffir lime abound. A silky, concentrated palate reveals ripe, juicy stone fruit and lemongrass, supported by a subtle minerality. Its racy acidity leads toward a mouthwatering, persistent finish, suggesting a sauvignon blanc with ageability.
Grapes for our sauvignon blanc are sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions 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.
The 2015 growing season kicked off with a cool dry start while numerous frost events provided continuing challenges right up until flowering. A cool mid-November to mid-December period disrupted flowering leading to 15% lower crops than the previous season. The weather took a turn for the better from mid-December; above average temperatures in January and low crops
coupled with the driest growing season on record lead to early ripening.
The quick sauvignon blanc harvest started on March 25th and was complete on April 6th. With the first being 2006, it was the second earliest finish to harvest ever at Cloudy Bay.
Following harvest, the free-run juice was cold settled for 48-96 hours before racking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. Approximately 10% of the juice was fermented at warmer temperatures in old French oak barriques and large format oak vats. Our sauvignon blanc was stringently blended, including only the strongest batches.
Our final blend shows an alcohol of 13.4% with 2.0 g/L RS, 3.12 pH and TA 7.6g/L.
In In 1985, Cloudy Bay released its first sauvignon blanc. Thirty years on, as we launch our flagship wine’s 30th vintage, we maintain the same innovative spirit and devotion to quality and consistency that generated our success in that first year.
With the 2015 season providing one of the driest summers on record and an official drought declared in Marlborough, the Cloudy Bay team watched the weather with baited breath, waiting for even a hint of rain. Just as our team had, years before, triumphed over the drought-like conditions of 1998 and 2001, we succeeded in producing a fresh and vibrant 2015 sauvignon blanc.
The growing season kicked off with a cool, dry start while frosts threatened the vines right up until flowering. Having been relatively unaffected by these frosts, a cool mid-November to mid-December period disrupted flowering, leading to smaller crops than the previous vintage. Viticulturist Jim White explains that, “the cool temperatures in late spring during the flowering season caused fewer bunches to set. As a result, we were down 15% on our targeted yield.”
The weather took a turn for the better from mid-December; above average temperatures in January and low crops, coupled with the driest growing season on record, lead to early ripening and exceptional fruit quality.
Marlborough has long secured a name for itself in producing distinctive and refreshing sauvignon blanc and Cloudy Bay has proudly retained a place at the forefront. ‘‘The 2015 vintage of Cloudy Bay’s flagship wine is another excellent example of our 30-year history of premium wine’’ says Senior Winemaker Tim Heath. “The 2015 sauvignon blanc is intense, concentrated and focused with mouthwatering acidity that gives structure and textural intrigue to the palate.”
Zesty Dry White Wines
Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
Thai prawn, ginger & spring onion stir-fry
200g raw, peeled tiger prawns from a sustainable source
1 green Thai Chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger
Ginger, finely sliced, then shredded
8 Spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
1 tbsp soy sauce
Egg or rice noodles, to serve
Lime wedges, to serve
1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
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