Kevin Judd, the winemaking wizard responsible for 24 vintages of Cloudy Bay, the world’s most famous sauvignon blanc, is behind this label. This release, is a stunner. More complex and exciting than the average Marlborough sav blanc. Has that variety’s grassy aromas but with complexity from a mineral edge. Clean, dry and delicious.
Fruit was sourced from various vineyard sites in and around the Brancott Valley and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane VSP (vertical shoot positioning).
A musky fusion of sweet scented fruits – nectarines, peaches and nashi pears with a dash of orange zest – intermingled with a floral perfume reminiscent of star jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.
Try with Teriyaki Salmon Steaks.