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2002 Cloudy Bay Sauvignon Blanc
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- Closure: Cork
An outstanding Sauvignon Blanc with an unusually deep flavour profile. color> Bright, deep straw colour. Intensely perfumed nose with very strong spice and ripe gooseberry notes, followed by some herbal and aniseed end notes. The palate is powerful and delivers that classic Sauvingon Blanc flavour profile that has made this wine so eagerly sought after. Flavours of citrus, unripe mandarin, gooseberry and spice fill the mouth. Excellent length and persistence. Crisp acid finish, followed by a long citrus, mandarin and gooseberry aftertaste. Stocks are extremely limited.
Cellar 1-2 years. (2003-2004)
Additional notes sourced from Cloudy Bay...
Grapes were sourced from eight 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 fine alluvial loams containing some clay. The majority of fruit was grown on the divided Scott Henry trellis system with the exception of a small percentage of young vines.
Settled spring weather at the start of the 2002 growing season and the continued effects of the 2001 drought, provided excellent flowering conditions and an abundant crop was set. Above average, but welcome, rains fell between November and the end of January, necessitating rigorous canopy management and selective fruit removal. Temperatures were generally quite cool during February which slowed ripening and delayed the start of harvest, but idyllic autumn conditions prevailed during March and April, with brilliant sunny days and cool nights. At times a testing season for the vineyard crew ... a nail-bitingly slow but steady ripening period, which in the end delivered fruit with great concentration and a remarkable array of flavours and aromas.
The Sauvignon Blanc harvest was atypically late both in starting and finishing. The first fruit was picked on the 14th of April from the stonier blocks around the winery. Harvesting continued steadily through the progressively later ripening sites, harvest dates being dictated by achievement of optimum fruit flavours. The last fruit was harvested in the Brancott valley on the 2nd May.
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 a neutral yeast strain. The fermentations were carried out in stainless steel tanks; after fermentation the wine remained in contact with yeast lees for about two months, prior to blending in August and subsequent bottling in September. Final wine analysis shows an alcohol of 13.5%, pH of 3.22 and titratable acidity 7.2 g/l.
Tasting Notes: Pale straw green in colour and piercingly aromatic, the 2002 Cloudy Bay Sauvignon Blanc shows all the characteristics of an excellent Marlborough season. An evocative fusion of fully ripened tropical fruits and freshly cut herbs layered over a base of fresh lime. The palate is long and succulent with bright pawpaw and mango flavours … finishing refreshingly crisp with a hint of jalapeno. Stocks are extremely limited.