Region
The northern tip of South Island has become New Zealand`s most important wine region since sheep farming and cherry orchards were first replaced with vineyard in the 1970s. Much of the land is alluvial river basin with well-drained soils that provide an ideal environment for pungent, grassy Sauvignon Blanc. Pinot Noir from the more suitable clay slopes and Pinot Gris are also proving world-beaters.
Producer
Cloudy Bay Vineyards was established in 1985 by Cape Mentelle Vineyards in Western Australia, and is today part of Estates & Wines, The Moët Hennessy Wine Division. Innovation, meticulous attention to detail and regional expression are the guiding principles of Cloudy Bay. The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough.
The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand`s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has 250 hectares over four estate vineyards, and long-term supply agreements with nine Wairau Valley growers. The main varieties grown are sauvignon blanc, chardonnay and pinot noir with lesser quantities of gewurztraminer, riesling, and pinot gris.
Tasting (Long)
Delectable aromas of ripe stonefruit and orange blossom mingle with hints of white chocolate and freshly baked sponge cake. Flinty gunsmoke characters derived from natural yeast fermentation add to the complexity. The full bodied and textural palate shows zesty citrus flavours, complemented by honey toasted nuts and cream, finishing with a slaty, mineral edge.
Tasting (Short)
Full bodied with zesty citrus flavours, complemented by honey toasted nuts and cream, finishing with a slaty, mineral edge.
Food
Serve alongside lobster and crayfish, scallops or sea fish, including bass and monkfish, chicken or guinea fowl with cream and morels, wild mushroom risotto and sushi.