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Marlborough >
Cloudy Bay
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Normally $47. "Cloudy Bays Marlborough sparkler is made in a slightly broad style that may not win acolades for its finesse, but it certainly has plenty of flavour. Ripe stone fruit and candied citrus characters are enhanced by plenty of creamy richness and depth." Cuisine
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Grapes were sourced from estate vineyards at Rapaura and in the Brancott Valley. All vines are pruned to ensure low yields and the fruit was hand picked and whole bunch pressed and racked into very old French oak barrels. Fermentation was allowed to proceed naturally with indigenous yeast and upon completion the wine was left in contact with yeast lees for a few months. "Aromas of dried pear and citrus peel intertwine with hazelnuts and white chocolate to add depth to this wineys exotic musky fragrance. The Cloudy Bay Gewurztraminer has a voluptuous palate with a cryme caramel richness, beautifully counterbalanced by a chalky minerality, finishing with impressive length and concentration."
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"This is consistently elegant, richly varietal red. The 2009 is savoury, ruby-hued, very graceful and harmonious. Mouthfilling, with ripe cherry, plum, spice and nut flavours, showing excellent complexity, and a rounded, lingering finish, it's a youthful wine, worth cellaring." M.Cooper
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Cloudy Bay continues to set the benchmark in N.Z sauvignon. 90/100 from Parkers Wine Advocate who writes "The 2011 Sauvignon Blanc offers intense notes of gooseberries, passion fruit, grapefruit zest and grass with a hint of fresh herbs. Crisp, dry and medium bodied with a good concentration of grapefruit and herb flavors, it gives a long tropical fruit laced finish. Delicious now, it should remain fresh through 2013."
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"These days the Te Koko Sauvignon Blanc is usually sourced from 5-6 vineyard parcels of older vines that produce riper (less grassy) fruit. The juice goes through a long, slow ferment in French oak, around 5-10% new and some barrels naturally go through malo-lactic. It spends around 1.5 years in barrel. The 2008 Te Koko Sauvignon Blanc offers intense warm grapefruit, green guava and pineapple notes with hints of cedar and orange blossom. Medium bodied, crisp and concentrated, it reveals a good amount of mid-palate fruit with a long finish." 90+/100 Robert Parkers Wine Advocate.
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Normally $40. 5 Stars by M.Cooper who writes "The 2008 is a powerful yet elegant, cool- climate style with impressive richness, complexity and harmony. The bouquet is fragrant, biscuity and mealy: the palate is full-bodied, with concentrated, citrusy, slightly buttery and nutty flavours, and good acid spine. Drink now or cellar."
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Normally $36 . 5 stars by Bob Campbell. Bob writes "This is a blend of chardonnay and pinot noir grapes with at least two years ageing on the lees in bottle. The style has evolved from a big, rich and rather oxidative wine to a finer more elegant model available today. I favour this latest version- a delicately aromatic sparkling wine with a mix of apple, toast, mineral and yeast flavours. It's a fine textured, very elegant and sophisticated methode that gives a faint nod in the direction of Champagne."
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Pale gold with aromas of limes and dried apricots. Lively mandarin and citrus intermingle with a hint of lanolin on the luscious, honeyed palate. Cleansing acidity counterbalances the rich sweetness of this wine, which finishes with the crispness of a grapefruit.
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With the larger sized bottles keeping wine fresher these magnums are drinking beautifully. A great present or for the dinner party, we grabbed a small parcel of these with open arms. "N.Z.'s most internationally acclaimed wine is highly sought after from Sydney to New York and London.
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Cloudy Bays second commercial release of this wine
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