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2010 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 »

IWC ...
JR ...
Drink Dates

IWC ...
Source International Wine Cellar
Issue Issue 158
JR ...
Source Jancis Robinson
Author keviclan
Site / Blog   Trust Rating 97.115%
Tasted On 08/06/2015
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Author Tj R
Site / Blog   Trust Rating 94.534%
Tasted On 10/06/2012
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Author vinomo
Site / Blog   Trust Rating 98.78%
Tasted On 09/04/2011

With its aromas of gooseberry, grapefruit and stonefruits and vibrant, gently textured (from a small portion being fermented in barrel) and refreshing palate, the 2010 Cloudy Bay is a great example of the style. PWS\n\nSeminal winery in the Marlborough region of New Zealand, the brainchild of David Hohnen of Cape Mentelle in Western Australia. Its debut release of a moodily labelled varietal Sauvignon Blanc in 1985 on export markets created a reputation for Marlborough Sauvignon and a cult following for Cloudy Bay almost overnight. OXFORD COMPANION TO WINE \n\nWe begin in 1983, when David Hohnen, co-founder of Cape Mentelle in Western Australia, first tasted a New Zealand Sauvignon Blanc, and was astonished. In 1984 he travelled to New Zealand and attended a wine show at which he was then able to identify the region responsible for this remarkable Sauvignon Blanc as Marlborough. The next year, 1985, he talked his financial backers into buying some land in Marlborough, which was a risky strategy given the economic climate at the time -- in Australia he was then paying 23.5% interest on his bank loan. The first release was 1985, but he winery had not yet been built, so the 40 tons of grapes that were harvested had to be trucked 400 miles north to Gisborne, and winemaker Kevin Judd effectively made the wine by phone. The second release, 1986, found its way to the UK, and was rapturously received by the media. The legend of Cloudy Bay was born! JAMIE GOODE, Wine Anorak\n\n

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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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