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2007 Cloudy Bay - Sauvignon Blanc Sauvignon Blanc - New Zealand - Marlborough - White

New Zealand - Marlborough

White Sauvignon Blanc
Producer Notes

Best known for its clean, crisp and vibrant Sauvignon Blancs, Cloudy Bay Vineyards has been at the forefront of the New Zealand wine craze since the mid-'80s. The winery is named for the first large bay down the eastern side of New Zealand's South Island, which is pictured on the label along with Mount Riley, the most prominent mountain in the area. The Marlborough region offers perfect growing... More »

Score
89
IWC ...
JR ...
Drink Dates
Comm: 2007-2012
Go

IWC ...
Source International Wine Cellar
Issue Issue 140
JR ...
Source Jancis Robinson
Author Victor
Site / Blog   Trust Rating 92.549%
Tasted On 07/20/2009
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Comments
Author cinnamon
Site / Blog   Trust Rating 97.989%
Tasted On 12/25/2008
Drink Dates 2008-2012

Well-made, well-balanced, fruit driven with citrus, gooseberry and elder. Saved 30 cl in a halfbottle and it stands up after 2 days in fridge, with fruit giving room for a much more notable mineral note adding complexity.

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Comments
Author Oenosopher
Site / Blog St. Henry Brewery - brewing 'til the bitter end! Trust Rating 99.524%
Tasted On 01/08/2008

Nice and crisp wine which would go well with food. Nose is very distinct Sauvignon Blanc with intense elderflowers, gooseberry, apple and citrus. Upfront acidity attacks the palate but soon yields to rich fruit flavors that remind me of pear, lychee and pineapple.

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Comments
Author Conrad K
Site / Blog   Trust Rating 99.379%
Tasted On 08/17/2008
Drink Dates 2007-2012

Pineapple and grapefruit on the nose. Nicely balanced fruit and wood with great finish.

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Author dvaldosf
Site / Blog   Trust Rating 100%
Tasted On 06/08/2008

Superb Sauvignon Blanc. Definitely one of the stars in the SB world. Beautiful citrus on the nose, no grassy hints. . . grapefruit and lime on the palate and a nice round mouthfeel with a tinge of crisp acidity. A medium to full bodied SB.

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Author stujakub
Site / Blog stuartjakub.googlepages.com  Trust Rating 99.315%
Tasted On 02/26/2008

Crisp but felt very grassy. A little too much for my allergies. Cuq loved it

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.