Wine Review – Cloudy Bay Sauvignon Blanc
Published on November 15, 2011
Before the 1980s, Sauvignon Blanc was the domain of French wine producers, particularly in the Loire Valley. Then came along a New World phenomenon called New Zealand Sauvignon Blanc. This tiny country, often overshadowed by its big neighbor Australia, was making its own distinctive style of Sauvignon Blanc. It has become the benchmark for style and quality. You cannot forget a glass of this white wine. It is lemons and limes, with cut grass and kiwi fruit.
Cloudy Bay Sauvignon Blanc is world renowned. As George M. Taber points out: “One wine critic compared drinking Cloudy Bay to hearing Glenn Gould playing Bach’s Goldberg Variations . Another said drinking your first New Zealand Sauvignon Blanc is like having sex for the first time.” * Those are strong statements to make. You will have to come to your own conclusions!
The 2010 Sauvignon Blanc is clearly another brilliant vintage. The wine is more complex than just limes and cut grass. The aromas are of nectarine, mango and orange blossoms. The palate is fleshy, due to some subtle use of barrel fermentation in small portions. The taste is gooseberries, minerals and lemons.
This wine is great with starters and small plates. It goes with meats, cheeses and salty foods. It has bright acidity helping to arouse the appetite and maybe more than that!
Cloudy Bay Sauvignon Blanc is allocated. Wholesale $20.46. CSPC#1087686 and is represented by Charton Hobbs.
www.liquorconnect.com to find the wine.
*Taber, George. “California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine”. Scribner,2006.
