Drink now or cellar for up to 4 years. Serve well chilled.

Today Cloudy Bay enjoys a reputation for being New Zealand’s most famous producer of Sauvignon Blanc thanks to the vision and foresight of founder David Hohnen. David recognised the potential of the Marlborough wine region and established Cloudy Bay in 1985 as one of the area’s very first wineries. The property takes its name from the nearby coast which helps give the Cloudy Bay Sauvignon its characteristic freshness and perfectly-poised balance thanks to cooling sea breezes during the warm summer growing season.

The fruit for this iconic wine is sourced from 91 vineyard parcels in the Rapaura, Fairhall, Renwick and Brancott subregions of the Wairau Valley. Once in the winery it is carefully vinified with minimal intervention to allow the telltale personality of the terroir and the grape shine through. Each parcel is kept separate throughout the winemaking process to give the winemaking team maximum control over the final blending.

On the nose you’ll immediately notice the classic New Zealand Sauvignon notes of gooseberry, fresh lemon juice, and ripe stone fruit. The first sip reveals a mouthwatering freshness carefully balanced by a smooth texture, medium body and juicy peach, apricot and nectarine flavours which end in a pure, clean finish. The crisp flavour profile makes this a great aperitif or partner for sushi, grilled fish, seafood and leafy summer salads.