Citrus aromatics of grapefruit and kaffir lime abound; supported by subtle tropical notes.
Silky and concentrated, revealing ripe, juicy stone fruit and lemongrass, supported by a subtle minerality.
The quick Sauvignon Blanc harvest began on March 25th and was complete 11 days later: the second earliest finish to harvest ever at Cloudy Bay.
Following harvest, the free-run juice was cold settled for 48-96 hours before ranking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. Approximately 10% of the juice was fermented at warmer temperature in old French oak barriques and large format oak vats. Our Sauvignon Blanc was stringently blended, including only the strongest batches.
Impressively intense and focused, with vibrant Meyer lemon notes up front, followed by pineapple, green apple skin, dried apricot and green tea details, coming together on the smooth, spicy, juicy finish. Drink now. 44,000 cases imported.–MW - Wine Spectator Magazine 92 Points
(these vines, now averaging at least 15 years of age, are starting to reach maturity; Cloudy Bay has reduced its use of yeasts that produce a lot of thiols and esters, according to Operation Manager Daniel Sorrell; 10% oak is used to add texture): Bright, pale yellow. Lovely penetrating aromas and flavors of pineapple, grapefruit, lemon zest, spices and minerals. Bone-dry but the oak element rounds off the wine and contributes a subtle sweetness to its savory, very pure lemon and grapefruit flavors. Fine-grained Sauvignon Blanc with gentle but present acidity and attractive texture and lift. Hints at nettles but this is not a pungently herbal style in 2015. Finishes round and long. Ninety-five percent of these grapes are grown on rugged, free-draining riverbed soil around the winery, which automatically reduces yields, according to Sorrell. "You must get the picking dates right, which means early to mid-March in warm, dry years to preserve freshness," he told me. Incidentally, this was Cloudy Bay's 30th anniversary harvest. - Stephen Tanzer 91 Points
The Sauvignon Blanc style here has gotten more refined and restrained in recent years, less opulent and flamboyant. This hints at snow pea and struck flint on the nose, then delivers primarily grapefruit on the palate, ending on a slightly austere note. - Wine Enthusiast Magazine 89 Points
The 2015 Sauvignon Blanc Marlborough has a nose of fresh lemon, white grapefruit and lime blossoms with hints of sage and wild thyme. Medium bodied, dry, crisp with plenty of citrusy zing in the mouth, the finish is long and steely. - Robert Parker 88 Points