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2010 Cloudy Bay Sauvignon Blanc, 2010

Duty Paid, 1 bottle, 75cl

ID: 154535

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Seller: BFWSG (4.8)Full StarFull StarFull StarFull StarFull Star

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Description

This is a wine that needs no introduction, Cloudy Bay have produced another stunning and vivacious offering in 2010. This is the keenest price tag in Singapore and a must for any fan of premium Sauvignon Blanc!

"Very lively nose with some sweet tropical fruit and pear notes, as well as grapefruit freshness. The palate is lively and fresh with high acidity, and gooseberry and citrus freshness. Intense, zippy and full."
Jamie Goode - WineAnorak.com


WINE SPECTATOR, MARYANN WOROBIEC, MARCH 2011
92 points

“Tangerine, mango and citrus flavors are pure and focused, smooth, round and wonderfully refreshing, with peach, Key lime pie, mineral and floral elements that really take off on the finish.”

CURRENT TASTING NOTES

Cloudy Bay Sauvignon Blanc 2010 has fresh acidity and displays a lovely spectrum of Sauvignon Blanc flavours and aromas. Zingy lime / grapefruit citrus, ripe tropical characters and delicate floral / herbal notes meld on the nose and palate. A small portion of barrel ferment adds weight and texture to the wine, nicely balanced by a mineral acid backbone. It is a wine of vibrant intensity and elegance .... and thoroughly refreshing.

VINEYARD NOTES

Grapes were sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned (VSP) trellis with three canes laid down. In 2010, average sauvignon blanc yields were 9 Tonnes/hectare (3.6 Tonnes/acre).

WINEMAKER NOTES

The Sauvignon Blanc harvest commenced on 24th March under very settled autumn conditions. The first fruit was picked from the stonier, warmer blocks around the winery. Harvesting continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on April 18th. Strict yield management paid off with classic Marlborough flavours and fresh acid levels attained in all blocks. The fruit was machine harvested during the cooler night and early morning temperatures. The grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48–72 hours then racked and inoculated for primary ferment. The fermentations were carried out primarily in stainless steel tanks, however this year a small portion was barrel fermented in old French oak barriques enhancing mouthfeel and palate weight. At the blending bench, the winemakers selected only those batches that best reflected the characters expected from a diverse number of Marlborough vineyard sites before bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.14 and titratable acidity 7.7 g/L.

FOOD MATCHES

A wide variety of seafood and especially with fresh oysters. Green salads, mussels and olives. The freshness of most Mediterranean cuisine. A good curry, especially if the curry is made with coconut cream. Tomatoes and tomato based dishes such as salsa. Feta cheese, fennel and roasted capsicum.
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Item Details

Item ID:

154535

Name:

2010 Cloudy Bay Sauvignon Blanc

Producer:

Quantity / Size:

1 bottles, 75cl each

Duty Status:

Duty Paid

Wine Type:

White

Country / Region:

Australia, South Australia

Fill Level:

Into Neck (IN)

Ended:

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2010 Cloudy Bay Sauvignon Blanc, 2010

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Description

This is a wine that needs no introduction, Cloudy Bay have produced another stunning and vivacious offering in 2010. This is the keenest price tag in Singapore and a must for any fan of premium Sauvignon Blanc!

"Very lively nose with some sweet tropical fruit and pear notes, as well as grapefruit freshness. The palate is lively and fresh with high acidity, and gooseberry and citrus freshness. Intense, zippy and full."
Jamie Goode - WineAnorak.com


WINE SPECTATOR, MARYANN WOROBIEC, MARCH 2011
92 points

“Tangerine, mango and citrus flavors are pure and focused, smooth, round and wonderfully refreshing, with peach, Key lime pie, mineral and floral elements that really take off on the finish.”

CURRENT TASTING NOTES

Cloudy Bay Sauvignon Blanc 2010 has fresh acidity and displays a lovely spectrum of Sauvignon Blanc flavours and aromas. Zingy lime / grapefruit citrus, ripe tropical characters and delicate floral / herbal notes meld on the nose and palate. A small portion of barrel ferment adds weight and texture to the wine, nicely balanced by a mineral acid backbone. It is a wine of vibrant intensity and elegance .... and thoroughly refreshing.

VINEYARD NOTES

Grapes were sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned (VSP) trellis with three canes laid down. In 2010, average sauvignon blanc yields were 9 Tonnes/hectare (3.6 Tonnes/acre).

WINEMAKER NOTES

The Sauvignon Blanc harvest commenced on 24th March under very settled autumn conditions. The first fruit was picked from the stonier, warmer blocks around the winery. Harvesting continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on April 18th. Strict yield management paid off with classic Marlborough flavours and fresh acid levels attained in all blocks. The fruit was machine harvested during the cooler night and early morning temperatures. The grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48–72 hours then racked and inoculated for primary ferment. The fermentations were carried out primarily in stainless steel tanks, however this year a small portion was barrel fermented in old French oak barriques enhancing mouthfeel and palate weight. At the blending bench, the winemakers selected only those batches that best reflected the characters expected from a diverse number of Marlborough vineyard sites before bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.14 and titratable acidity 7.7 g/L.

FOOD MATCHES

A wide variety of seafood and especially with fresh oysters. Green salads, mussels and olives. The freshness of most Mediterranean cuisine. A good curry, especially if the curry is made with coconut cream. Tomatoes and tomato based dishes such as salsa. Feta cheese, fennel and roasted capsicum.
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Item Details

Item ID:

154535

Name:

2010 Cloudy Bay Sauvignon Blanc

Producer:

Quantity / Size:

1 bottles, 75cl each

Duty Status:

Duty Paid

Wine Type:

White

Country / Region:

Australia, South Australia

Fill Level:

Into Neck (IN)

Ended:

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Shipping

About this Seller

BFWSG
Full StarFull StarFull StarFull StarFull Star (51)
Location: Country Flag Singapore
Member Since:  11-11-2010 08:21

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