Cloudy Bay has always been focused squarely on the fruit. Sauvignon Blanc is picked at night as ripe as possible, lightly pressed, fermented in stainless steel tank and aged on the lees for about two months.Sauvignon Blanc
The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest.
The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.Te Koko
Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savory wine that is both deliciously aromatic and richly textured. Aromas of lychee and honeysuckle intermingle with the scent of thyme and a hint of smoky oak. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc... a complimentary addition to the Cloudy Bay range.
The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity, having employed similar techniques with chardonnay. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo fermentation using naturally occurring yeast. This primary fermentation is subsequently followed by a full malolactic fermentation in the following spring. The wine is left in barrel, on yeast lees for 18 months prior to bottling.
The bay at the Eastern extremity of the Wairau Valley, named 'Cloudy Bay' by Captain Cook, was originally known as 'Te Koko - o - Kupe' by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed.Te Wahi"Te Wahi means 'Our Place" in Maori, a name chosen because we believe that great pinot noir speaks eloquently of its place of origin."
Te Wahi, a small production pinot noir from Central Otago, is the newest addition to the Cloudy Bay portfolio. Central Otago is located further south than Marlborough on the south island.
Grapes for Te Wahi are hand picked from select Central Otago vineyards in the Bannockburn, Bendigo and Lowburn subregions. Soils are moderately old, formed over successive ice ages as the glaciers ground Schist rocks to a fine flour. Layers of Loess, of various depths, are interspersed with river gravels and sand.
95% of the fruit is destemmed into open top stainless steel takes and traditionally enjoy a seven day cold soak before two to three weeks of fermentation and maceration. The cap is hand plunged between one and four times daily depending on the character of the vintage. Batches were lightly pressed then racked to barrel for 14 months aging in French oak, 30% new. Before bottling, the wine was racked to tank and lightly fined.
The perfumed nose reveals subtle aromas of cherry, red liquorice and florals. The palate is plush yet defined and balanced. Dark fruit up front finishes to sour cherry with notes of leather, smoke and bittersweet chocolate. Dusty tannins linger on an elegant but generous finish.Chardonnay
Cloudy Bay Chardonnay has steadily built a stature and reputation in line with that of Cloudy Bay Sauvignon Blanc. The grapes are sourced from both estate and contract vineyards within the Wairau Valley.
Traditional vinification methods are employed to produce an intriguing and complex wine. These include, wild yeast and malolactic fermentations, prolonged contact with yeast lees and ageing in French oak barriques. Alcohol levels are naturally high and produce a wine with body and viscosity. The dominant fruit characters of melon and peach blend harmoniously with toasty vanillin oak and mealy yeast autolysis characters.Pinot Noir
Pinot noir thrives in Marlborough where Cloudy Bay has planted the best clones in prime vineyard locations to produce the highest quality fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavor and this is enhanced by tried and true 'hands off' winemaking practices.
Vinified using traditional fermentation techniques with subsequent maturation in French oak casks, the Cloudy Bay Pinot Noir is a richly flavored, medium bodied and finely structured wine. Bright vermilion with purple tints, it typically shows enticing fragrant aromas of mulled plums, cherries and tobacco and has a full lingering palate. It is a style that will gain additional complexity with medium term cellaring.
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