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Cloudy Bay : Sauvignon Blanc 2025
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Description
Characteristics and tasting advice for the Sauvignon Blanc 2025 by Cloudy Bay
Tasting
Appearance
The wine shows a bright, pale yellow hue, typical of Marlborough Sauvignon Blanc.
Nose
The bouquet opens with expressive aromas of white peach and elderflower, accompanied by lively notes of makrut lime and freshly squeezed lemon.
Palate
On the palate, it reveals a brilliant, multi-layered texture, unveiling flavors of lemon cream and white nectarine. The structuring acidity brings an immediate citrus-driven freshness, while a subtle salinity and nuances reminiscent of coastal vegetation enrich the overall impression. The finish stands out for its clarity and elegant length.
Food pairing
This Sauvignon Blanc pairs beautifully with fresh seafood, summer vegetables, and dishes featuring zesty, vibrant flavors. Grilled shishito peppers are a particularly recommended match.
Serving and cellaring
It is recommended to serve the Sauvignon Blanc 2025 Cloudy Bay between 8 and 10°C to fully enjoy its aromatic qualities.
A Marlborough Sauvignon Blanc with precise aromatic expression and radiant freshness
The estate
Founded in 1985 by David Hohnen in the Marlborough region, the Cloudy Bay estate quickly established itself as a benchmark for New Zealand winegrowing. As part of the LVMH Group, the estate has helped elevate the international profile of New Zealand Sauvignon Blanc. The vineyards are located mainly in the Wairau Valley on gravelly soils with optimal drainage, producing in particular the famed Sauvignon Blanc that brought Marlborough its international renown.
The vineyard
The grapes come mainly from the gravelly, well-drained soils of the Wairau Valley in Marlborough. The selected parcels include the Estate, Motukawa, Widow's Block, Red Shed and Mustang vineyards, offering optimal conditions for expressing Sauvignon Blanc.
The vintage
The 2025 vintage was marked by early budbreak and an especially warm flowering in December, resulting in grapes of exceptional size. The ripening period was significantly extended, making it possible to wait patiently for optimal conditions in terms of flavor and concentration. Harvest began on March 17, intensified from March 26, and ended on April 2. The stable weather conditions allowed for parcel-by-parcel picking, taking into account the ripeness and the acid-sugar balance of each lot.
Winemaking and aging
After pressing and cold settling of the free-run juice, fermentation of the Sauvignon Blanc 2025 takes place predominantly in stainless steel tanks. A small proportion (1.8%) ferments in large oak barrels at higher temperatures, while a small portion is fermented with wild yeasts, adding extra texture and complexity to the final blend of this New Zealand wine.
Grape variety
Sauvignon Blanc (100%)
