This is Cloudy Bay’s alternative take on Sauvignon Blanc, created to move away from the bright, immediate Marlborough style and towards something more textured and layered. It is made using wild fermentation and aged in French oak, which gives it a very different feel, less about sharp aromatics and more about depth and integration. Compared to standard Sauvignon Blanc, this is much more restrained at first, often opening slowly and showing its character in stages rather than all at once. The fruit is still there, but it sits within the wine rather than leading it, giving a more composed and slightly savoury impression.
Across the palate, it moves in a broader, more continuous way, with the texture playing a bigger role than acidity. The oak and lees ageing bring everything together, so instead of sharp contrast, the wine feels layered and connected, with a steady, flowing progression. There is a noticeable depth to the wine, with subtle nutty, mineral, and lightly toasted notes sitting within the fruit, adding complexity without overwhelming the style. The acidity is still present, but it acts more as a line of support rather than the main driver, helping keep the wine balanced and controlled. The texture is one of the defining features, slightly fuller and more rounded than typical Sauvignon Blanc, giving the wine a polished and complete feel.
Overall, this is a more serious and structured expression of Marlborough Sauvignon Blanc, designed to show how the grape can develop beyond its usual fresh and aromatic style, with a focus on texture, balance, and subtle complexity.
Tasting Notes
Nose:
Reserved at first, then opening into citrus, stone fruit, and light honeyed notes, with a subtle savoury edge.
Palate:
Broad and smooth, with peach, citrus, and gentle nutty notes moving together over a lightly rounded, textured frame.
Finish:
Long and composed, with freshness and a subtle mineral note carrying through to a clean, balanced close.
