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.
Pale straw green in colour and mouth-wateringly fragrant, the 2003 Cloudy Bay Sauvignon Blanc is redolent of a mid-summer kitchen ... ripe passionfruit, yellow plums, juicy limes and freshly picked basil. The palate is pure and refreshing with all the hallmarks of a small but perfectly formed crop ... flavours that echo the aromas, with piercing concentration, impeccably balanced acidity ...and a long, crisp finish.
Grapes were sourced from eight estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly fine alluvial loams containing some clay. The majority of fruit was grown on the divided Scott Henry trellis system with the exception of a small percentage of young vines.