Cloudy Bay Marlborough Sauvignon Blanc 2017
Available at 6 stores
Ratings on Delectable
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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
