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Cloudy Bay Marlborough Sauvignon Blanc 2017
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From a wet vintage, the 2017 Cloudy Bay Sauvignon Blanc is showing maturity now. Lime and toast develop, along with some green pyrazine characters. A bit lacking in terms of depth, and it’s probably seen its best days, as it doesn't have the flavor richness or intensity to improve. (Rebecca Gibb MW, Vinous, March 2022)
From a wet vintage, the 2017 Cloudy Bay Sauvignon Blanc is showing maturity now. Lime and toast develop, along with some green pyrazine characters. A bit lacking in terms of depth, and it’s probably seen its best days, as it doesn't have the flavor richness or intensity to improve. (Rebecca Gibb MW, Vinous, March 2022)
8.9
Lyn Farmer
Water white in color. Pungent, intensely herbal nose with grapefruit, black currant leaf, grass, gooseberry, and asperagus - it’s a complete bouquet of green plants. Crisp acidity, mineral undertones but only a medium finish.
Water white in color. Pungent, intensely herbal nose with grapefruit, black currant leaf, grass, gooseberry, and asperagus - it’s a complete bouquet of green plants. Crisp acidity, mineral undertones but only a medium finish.
8.7
Bryce Wiatrak
Cloudy Bay's Sauvignon Blanc was the New Zealand shot heard around the wine world. Today, they still prove to be leaders with the grape. Drawn from the Wairau Valley, if you like Marlborough Sauvignon Blanc, it's hard not to be captivated by Cloudy Bay's. Explosive and beaming with its audacious greenness, the wine shouts of oregano, green pepper, thyme, tomato leaf, and most every other classic flavor you can associate with New Zealand SB. Cloudy Bay's still got it - and with the 2017 you can taste their mastery.
Cloudy Bay's Sauvignon Blanc was the New Zealand shot heard around the wine world. Today, they still prove to be leaders with the grape. Drawn from the Wairau Valley, if you like Marlborough Sauvignon Blanc, it's hard not to be captivated by Cloudy Bay's. Explosive and beaming with its audacious greenness, the wine shouts of oregano, green pepper, thyme, tomato leaf, and most every other classic flavor you can associate with New Zealand SB. Cloudy Bay's still got it - and with the 2017 you can taste their mastery.
9.2
Isaac Pirolo
Cloudy Bay’s 33rd vintage. I’ve been a fan since their 12th. In fact, their 1996 was my epiphany wine; it was THE bottle that started it all. Founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’). Cloudy Bay was acquired by LVMH (Louis Vuitton Möet Hennessy) in 2003. Production of the 2017 vintage was down due to Cyclone Debbie. All fruit that was not harvested prior to the storm was discarded. Lime oil and white grapefruit combine with lemongrass and apricot, and will have you bracing for a razor sharp acidity to come, but what follows is superb balance. There’s a ping of acidity that’s just enough, which allows the flavors to linger just a little longer than usual. Still a fan.
Cloudy Bay’s 33rd vintage. I’ve been a fan since their 12th. In fact, their 1996 was my epiphany wine; it was THE bottle that started it all. Founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’). Cloudy Bay was acquired by LVMH (Louis Vuitton Möet Hennessy) in 2003. Production of the 2017 vintage was down due to Cyclone Debbie. All fruit that was not harvested prior to the storm was discarded. Lime oil and white grapefruit combine with lemongrass and apricot, and will have you bracing for a razor sharp acidity to come, but what follows is superb balance. There’s a ping of acidity that’s just enough, which allows the flavors to linger just a little longer than usual. Still a fan.
9.2
Weijie Shi (Jay)
Fresh cut green class, celery, cucumber and slight smokiness. Lots of passion fruit and pineapple. Classic!
Fresh cut green class, celery, cucumber and slight smokiness. Lots of passion fruit and pineapple. Classic!
9.0Isaac Pirolo
90° at 7pm calls for mouth-puckering, lime and peach tinged, fresh and crisp, racy and mineral driven Sauvignon Blanc... in the pool.
90° at 7pm calls for mouth-puckering, lime and peach tinged, fresh and crisp, racy and mineral driven Sauvignon Blanc... in the pool.
9.2
Cassondra Bird Combs
Green, bright minerality, crisp
Green, bright minerality, crisp
8.0
Casey @ Travelling Corkscrew
If you haven’t tried an NZ Sauv Blanc recently, I suggest you get this Cloudy Bay 2017 in your glass. I feel like, especially here in Aussie that Kiwi Sauv gets a bit of a bad rep at times, my advice - don’t be quick to judge as there’s so many goodies coming out of my home country at the moment like this beauty that will age quite well over the next couple of years. The grapes for this Sauv are grown in Marlborough (top of the South Island). Cyclone Debbie hit NZ during harvest which meant a number of grapes were lost and therefore less Sauvy B made for the 2017 vintage. I couldn’t resist matching this tipple to some good old fish’n’chips - it felt like a bit of home! On the eye it’s a lemon colour with a slight lime hint. The nose is herbaceous with minerality, lemon zest and nectarine alongside banana passion fruit. The palate is smooth and approachable with refreshing apple and tropical notes alongside a hint of lemongrass. A great accompaniment to fish’n’chips night! All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #sample #tcweekdaywine #tctastingnotes
If you haven’t tried an NZ Sauv Blanc recently, I suggest you get this Cloudy Bay 2017 in your glass. I feel like, especially here in Aussie that Kiwi Sauv gets a bit of a bad rep at times, my advice - don’t be quick to judge as there’s so many goodies coming out of my home country at the moment like this beauty that will age quite well over the next couple of years. The grapes for this Sauv are grown in Marlborough (top of the South Island). Cyclone Debbie hit NZ during harvest which meant a number of grapes were lost and therefore less Sauvy B made for the 2017 vintage. I couldn’t resist matching this tipple to some good old fish’n’chips - it felt like a bit of home! On the eye it’s a lemon colour with a slight lime hint. The nose is herbaceous with minerality, lemon zest and nectarine alongside banana passion fruit. The palate is smooth and approachable with refreshing apple and tropical notes alongside a hint of lemongrass. A great accompaniment to fish’n’chips night! All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #sample #tcweekdaywine #tctastingnotes
Alvin Natanael Kumarga
Test
Test
10
ESF
Haven’t had this for at least a decade (too expensive) - this was light green/straw colored with vivid citrus: grapefruit & lime, and some herbaceous tinges, but it was razor sharp - zesty zippy and definitely mouthwatering, but I guess I’m missing what’s the big deal
Haven’t had this for at least a decade (too expensive) - this was light green/straw colored with vivid citrus: grapefruit & lime, and some herbaceous tinges, but it was razor sharp - zesty zippy and definitely mouthwatering, but I guess I’m missing what’s the big deal
8.5
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