Sauvignon Blanc

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins.

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins.

The iconic wine behind the Cloudy Bay tale

Defined New Zealand's wine and established the Marlborough wine region globally.

A vibrant mix of kaffir lime, lemon zest and nectarine aromatics intermingle with the bright perfume of orange blossom
Brimming with ripe citrus and stone fruit flavours that are framed by sleek and succulent acid architecture
Vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley
Free-draining gravel based soils with shallow sandy-loam horizons
overcast clouds
Jim White
Technical Director
For 32 years now, we have refined our approach to Sauvignon Blanc winemaking and year by year, we distill the bright characteristics of our stunning region in a bottle for all to enjoy.
How it was made


The Sauvignon Blanc harvest commenced on March 31st and was complete on April 14th. Fruit was picked over a range of 22.7-20.8 °Bx with excellent flavours and acid balance.


Following harvest, the free-run juice was cold settled for 48-72 hours before racking. Fermentation was primarily carried out in stainless steel tanks with a mixture of cultured yeasts and wild yeast. Approximately 3% of the blend was fermented at warmer temperature in old French oak barriques and large format vats. As usual our Sauvignon was stringently blended, including only the strongest batches.

Must know
Sauvignon Blanc 2016
  • For consumption 8°C 10°C
  • Cellaring potential 10Years
  • Alcohol 13.3 %
  • Vintage 2016
  • pH 3.05
  • Varietal Sauvignon Blanc
  • Bottling 08/2016
  • Harvest Thursday, March 31, 2016 to Thursday, April 14, 2016
  • Residual sugar 1.7 g/L
  • Acid 7.3 g/L
  • Closure Screwcap