Bright, lifted citrus aromatics of kaffir lime and grapefruit abound, supported by ripe nectarine-like notes. An elegant, concentrated palate reveals juicy stone fruit and lemongrass, supported by a lovely minerality. Its crisp acidity leads to a mouth-watering and persistent finish, suggesting a sauvignon blanc with ageability.
Grapes for Cloudy Bay 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 and 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 2017 growing season began with ideal spring conditions; warm temperatures and few frost events encouraged good canopy growth. Settled weather over flowering led to high potential crops, fruit thinning was widely employed to reduce yield and achieve optimum vine balance.
Fastidious canopy management throughout the mild and sunny growing season ensured fruit developed, then ripened, at an ideal rate. The excellent weather during the ripening season was interrupted by rain events during the harvest. The single-minded quality focus of the viticulture and winemaking teams, with hour by hour assessment, led to optimum picking decisions.
Our low-yielding, early-ripening vineyards with their open canopies, stood us in good stead in what was a tricky vintage across Marlborough and New Zealand.
The Sauvignon Blanc harvest commenced on April 1st and was completed on April 20th. Fruits were picked with ripe flavours and great acid balance.
Following the harvest, the free-run juice was cold-settled for 48-72 hours before racking. Fermentation was carried out primarily in stainless steel tanks, with a mixture of cultured and wild yeast. Approximately 3% of the blend was fermented at warmer temperatures in old French oak barriques and large format vats. As usual our Sauvignon Blanc was blended stringently to include only the best portions.
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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