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Cloudy Bay Sauvignon Blanc 2009 - NEW RELEASE
collected wine in Australia award
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| Name: CLOUDY BAY SAUVIGNON BLANC 2009 (6) |
| Vintage: 2009 |
| Alcohol: 12% |
| Drink Now Until: 2012 |
| Regions: New Zealand |
| Winemaker: |
| Oak: |
| Varieties: Sauvignon Blanc |
| Foods: BBQ scallops with a fresh rocket, roasted pine nuts and parmesan salad |
Background: THE SEASON Idyllic flowering weather led to excellent set in all varieties, in particular sauvignon blanc, which bloomed into a bountiful crop. A warm summer followed and the season finished close to the long term average in terms of heat summation, sunshine hours and rainfall. The exceptionally dry ripening season was punctuated by two rain events during the second half of harvest, producing many a grey hair and speeding up the picking. All vineyards were picked in just over a month and the vintage was completed earlier than ever before.
HARVEST Harvest started slightly earlier than usual and was particularly condensed. The sauvignon blanc harvest commenced on the 25th of March under settled conditions, the first fruit coming 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 the 20th of April. Open canopy management and tight pruning regimes came to the fore in allowing the fruit to
reach ripeness before the rains in the later part of harvest. Flavours were superb and all vineyards produced ripe, concentrated fruit of exceptional quality.
VINIFICATION The fruit was machine harvested during the cooler night and early morning temperatures and
transported directly to the winery. The grapes were de-stemmed and transferred straight to tank presses. Free run and lightly pressed juice was cold settled for 48 hours then racked and inoculated with neutral yeast strains. The fermentations were carried out in stainless steel tanks; after fermentation the wine remained in contact with yeast lees for around two months, prior to blending in July and subsequent bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.10 and titratable acidity 7.3 g/L.
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| Colour: |
| Nose: Scented and summery, the 2009 Cloudy Bay Sauvignon Blanc has deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spiciness of crushed tomato leaves. |
| Palate: The palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive beautifully complemented by crisp natural acidity and a hint of lime zest. |
| Highlights: "There are lots of Sauvignon Blancs but there is only one Cloudy Bay - and there's a reason for that. However much you complain about pricing and marketing hype, New Zealand's finest from the Marlborough region is the Premiership champion of dry whites. Again it's balanced but also bursting with superb citrus flavours and unpretentiously carries a screw top for convenience." Nick Nunn - Lancashire Telegraph UK 19th December 2007 |
| Winery Information: Grapes were sourced from 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, and the balance on the divided Scott Henry trellis system. In 2008, average sauvignon blanc yields came in slightly above the target 10 Tonnes/hectare (4.0 Tonnes/acre) |
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