Cloudy Bay
Marlborough Sauvignon Blanc 2025
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | New Zealand (New Zealand) |
| Grape varieties | 100% Sauvignon |
Description
What kind of wine it is
Cloudy Bay's Marlborough Sauvignon Blanc is a still white wine that elegantly embodies the aromatic profile of New Zealand. With a straw yellow colour and greenish highlights, it reveals a vibrant bouquet with notes of kaffir lime, grapefruit and passion fruit. On the palate, it displays a concentrated structure with a pronounced citrus streak and a saline, mineral freshness. Predominantly fermented in stainless steel with partial ageing in oak barrels, it offers a long and persistent finish.
Where it comes from
This label originates in the heart of Marlborough, from grapes grown mainly in the Wairau Valley. The vineyards stretch across the areas of Rapaura, Renwick and the Brancott Valley, benefiting from a warm, dry maritime climate. These conditions are ideal for balanced ripening of Sauvignon Blanc, preserving its aromatic vibrancy. The vines sink their roots into highly-draining gravelly soils, rich in minerals. This particular soil composition gives the wine its distinctive savoury character and those refined hints of flint that emerge on the palate.
How it is produced
The process begins with a cold settling of the must. The main stage is fermentation in stainless steel at controlled temperature, aimed at preserving the purity of the fruit. To add depth without overpowering the freshness, a small portion of the must ferments at slightly higher temperatures in old French oak barrels and large vats. The fruit from the different vineyards is vinified separately to respect the identity of each plot. Only at the end of maturation is a selection of the best lots blended to create the final blend.
History and Curiosities
Founded in 1985, Cloudy Bay embodies excellence with its Marlborough Sauvignon Blanc. The 2025 vintage enhances the terroir of the Wairau Valley through grapes vinified separately, ensuring absolute quality. Fermentation in steel, enriched by 7% of wine aged in old French oak barriques, imparts an intense structural harmony. This dedication is confirmed by the 93 points awarded by Wine Spectator.
Awards
-
2025
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2025
88/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2025
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1985
The winery was named after Cloudy Bay, a stretch of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.
Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities. Read more
| Name | Cloudy Bay Marlborough Sauvignon Blanc 2025 |
|---|---|
| Type | White still |
| Denomination | N/A |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | New Zealand |
| Region | New Zealand |
| Vendor | Cloudy Bay |
| Story | History and Curiosities Founded in 1985, Cloudy Bay embodies excellence with its Marlborough Sauvignon Blanc. The 2025 vintage enhances the terroir of the Wairau Valley through grapes vinified separately, ensuring absolute quality. Fermentation in steel, enriched by 7% of wine aged in old French oak barriques, imparts an intense structural harmony. This dedication is confirmed by the 93 points awarded by Wine Spectator. |
| Origin | Wairau Valley (Rapaura, Renwick and Brancott Valley), Marlborough, New Zealand |
| Climate | Marittimo caldo e secco |
| Soil composition | Well-drained gravelly soils |
| Harvest | 21 March-5 April |
| Production technique | Fermentation mainly in stainless steel tanks, with around 7% fermented in old French oak barriques and large vats |
| Wine making | After the harvest, the must rests at a low temperature for 48-72 hours before being racked; fermentation takes place mainly in stainless steel tanks, with about 7% of the blend fermented at higher temperatures in old French oak barriques and large vats. |
| Total acidity | 7.9 gr/L |
| PH | 3.26 |
| Residual sugar | 2.5 gr/L |
| Allergens | Contains sulphites |