Sauvignon Cloudy Bay

Cloudy Bay Sauvignon is one of New Zealand's most iconic wines from the Marlborough wine region, located in the northeastern part of the South Island. This region is famous for producing white wines, particularly Sauvignon Blanc, due to its cool climate and long hours of sunshine. The Cloudy Bay vineyard covers 140 hectares, with soils ranging from loamy, silty to gravelly. This diversity of soils contributes to the complexity of the wine, offering a wide range of aromas and flavors. The Sauvignon Blanc grapes used to make this wine are grown using sustainable methods, respecting the environment and terroir. The production process for Sauvignon Cloudy Bay begins with the harvest, which generally takes place between March and April. The grapes are harvested by hand and then gently pressed. Fermentation takes place in temperature-controlled stainless steel tanks to preserve the freshness and aroma of the fruit. After fermentation, the wine is left to rest on the lees for anywhere from two to three months. This process, known as "surlie," helps give the wine greater complexity and a creamier texture. Finally, the wine is filtered and bottled. Cloudy Bay Sauvignon is known for its intense and vibrant flavor profile, with notes of citrus, tropical fruit and herbs. On the palate, it offers good acidity and long persistence, making it a versatile wine that can be paired with a wide range of dishes, particularly fish and seafood.