Grape Varieties
100% Sauvignon Blanc
Winery
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 2007 sauvignon blanc yields averaged 9.5 Tonnes/hectare (3.8 Tonnes/acre).
Viticulture
Budburst in Marlborough was once again earlier than normal and the growing season in the Wairau Valley raced off with a frost free start. However, early predictions of a bumper crop were quashed during the coldest December in 50 years, affecting the later flowering varieties, especially Sauvignon Blanc. Cooler than average weather conditions prevailed through most the summer, bringing the season back from it’s early start and putting worried looks on many winemaker’s face. But, the beginning of autumn brought the arrival of a true ‘Indian Summer’ and the vineyards ripened rapidly under sunny, blue skies. The sauvignon blanc harvest commenced slightly earlier than normal on the 28th 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. Whilst the crops were lower than initially expected, the flavours were superb and all vineyards produced ripe, concentrated fruit of exceptional quality.
Winemaking & Maturation
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 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 13.5%, pH of 3.11 and titratable acidity 7.4 g/L.
Tasting Note
Pale straw green in colour and enticingly fragrant, the 2007 Cloudy Bay Sauvignon Blanc reminiscent of a fresh summer fruit salsa – ripe peach, passionfruit, mango and juicy citrus – sprinkled with fresh fennel and a dash of Pastis. The palate is rich and succulent, with a zesty citrus and apple-sherbet acidity that leads to a long, lingering, and characteristically crisp finish.
