Cloudy Bay Sauvignon Blanc 2010 Magnum

Price: £50.00

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1.5 litre bottles (magnum). Magnum bottles age slower than their 75cl counterparts ensuring the ripe, fruit flavours dominate the experience for longer.

Tasting Notes : 2010 has produced a Cloudy Bay Sauvignon Blanc of vibrant intensity. The characteristically uplifting aromas of ripe lime and grapefruit, nectarine, papaya and mango and floral notes of orange blossom, gooseberry and sweet fennel are striking. A small portion of barrel ferment and subtle use of solids in fermentation has resulted in a chalky and weighty texture balanced by a minerally-citrus acid backbone. The wine has elegant line and length; refined, fleshy yet focussed and refreshing.

Vineyard : Grapes were sourced from the Cloudy Bay estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned (VSP) trellis with three canes laid down. In 2010, average sauvignon blanc yields were 9 Tonnes/hectare (3.6 Tonnes/acre).

Season : A ‘false start’ to the season with unseasonably warm temperatures was then followed by protracted cool spring weather. This gave some variable shoot growth around the valley. Flowering was largely successful with warm weather during the critical set time. From late December onward the season was reasonably warm and very dry. Harvest was rarely interrupted by rain and the fruit was harvested at a steady pace as it reached ideal maturity.

Harvest : The sauvignon blanc harvest commenced on March 24th under very settled autumn conditions. The first fruit was picked from the stonier, warmer blocks around the winery. Harvesting continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on April 18th. Strict yield management paid off with classic Marlborough flavours and fresh acid levels attained in all blocks.

Vinification : The fruit was machine harvested during the cooler night and early morning temperatures. The grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48 – 72 hours then racked and inoculated for primary ferment. The fermentations were carried out primarily in stainless steel tanks, however this year a small portion was barrel fermented in old French oak barriques to increase mouthfeel and palate weight. At the blending bench, the winemakers selected only those batches that best reflected the characters expected from a diverse number of Marlborough vineyard sites before bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.14 and titratable acidity 7.7 g/L.

Cloudy Bay Sauvignon Blanc 2010 was awarded 92 points by Wine Spectator

Product ref : nz2006

Price: £50.00 inc VAT

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Grape : Sauvignon Blanc
Origin : New Zealand

Genre : Red Wine

Category : 1 bottle

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