x
  • Country ranking ?

    55
  • Producer ranking ?

    19
  • Decanting time

    45min
  • When to drink

    2020-2025
  • Food Pairing

    Salads

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Forget all you know about New Zealand's Sauvignon Blanc

Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world.

The winery was named after Cloudy Bay, a body 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.

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Latest Pro-tasting notes

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Written Notes

An immediate impression of smelly socks for me. No secret that this is not my favourite wine. I do like the texture, though. Even with that, this is a little more muted than I expected. For other vintages, the 2006 To Koko is a much creamier wine than the 2007. This one has notes of pears, mostly stewed pears. A firm style with some chunky acidity and a blocky finish. Winemaker, Tim Heath, calls this wine the 'pinot of sauv blancs'. It remains the ultimate 'love-it-or-hate-it' wine. Guess where I fall! As for a score, for the flavours, I’d go 84; for the texture, 92. So split the difference. 88
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Information

Origin

Blenheim, Marlborough
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