Despite confirmed shortages of Sauvignon Blanc from Marlborough, New Zealand, Cloudy Bay will launch two new expressions of the variety – Cloudy Bay Sauvignon Blanc 2021 and Te Koko 2019 – globally this month.
Cloudy Bay, LVHM’s outpost in New Zealand, is gearing up to release two white wines this month.
The Te Koko 2019 is the first release from this range in two years. Made using wild yeasts and barrel fermentation, this Marlborough Sauvignon Blanc is said to be produced in an “alternative style” and only appears when the fruit, harvested from just four vineyard parcels, has exceptional quality. As a result, the wine has an “aromatic and savoury profile with white peach, preserved citrus and honey aroma and citrus, rambutan, guava, warm pancakes notes on palate”.
For Sauvignon Blanc 2021, the vintage has been challenging as the yield in New Zealand is low but the fruit is intensely concentrated. It is a “fresh, vibrant wine with grapefruit, passionfruit, makrut lime leaf on nose and layers of lime, lemongrass and stone fruit flavours,” according to the brand.
John Flanagan, Cloudy Bay’s viticulturist, notes that 2019 and 2021 were remarkable vintages for Sauvignon Blanc.
“After not making Te Koko for the last two vintages, it was important that we were able to not only make a Te Koko 2019, but make it a great example of this wine.
“I can’t remember a vintage like this in my viticultural career — it had the lower yields of 2012 but far better ripening conditions. It had the low rainfall of 2015 and 2019, but not the same heat, which meant that fruit could achieve optimum flavour and acid/sugar balance on the vine.”
Yang Shen, estate director of Cloudy Bay, says: “Our commitment to seeking quality, not quantity, proves its value in both of these wines. Each wine is unique and reveals the skill and dedication of every member of the team, from the vineyards to the bottling line.”
The Sauvignon Blanc 2021 and Te Koko 2019 will be available in retail stores in Hong Kong and internationally.