2010 Cloudy Bay Sauvignon Blanc
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Tasting notes
Screwcap. Ripe, powerful year. Canned peas on the nose (which winemaker admits) but bright enough fruit on the palate even if it hasn’t really evolved that much. The acidity rather dominates the fruit at present. Medium finish. (JR)
Critic scores
Average Score
Jancis Robinson MW
Richard Hemming MW, jancisrobinson.com
More reviews and scores
The 2010 Sauvignon Blanc has a good intensity of gooseberry, pea pod and fresh lime juice aromas with hints of grapefruit, fresh herbs and wet pebbles. Medium bodied, dry and very crisp in the mouth, it offers a decent amount of pure green apple and herbal flavors, finishing long. Drinking nicely now, it should remain fresh through 2013. Importer: Moet Hennessy USA, New York, NY.
Pale yellow-straw with a green tinge. Ripe soft citrus fruits and spices on the nose and palate. Nicely concentrated, supple sauvignon with good energy and breadth. In a fairly gentle style for this bottling. Finishes with very good perfumed persistence.
100% Sauvignon Blanc. The grapes are destemmed and then fermented at low temperature in stainless steel tanks. Only a small portion of the final blend is barrel fermented in old French oak barriques to enhance the mouthfeel and palate weight. The wine is fined with isinglass. Residual sugar: 2.7g/l. Winemaker – Tim Heath. New vintage, available now, 175 stores, screw cap. Vegetal, citrus, sweet limes, lengthy and concentrated. Spritzy, lively, no rough edges. Overpriced though, no question. (RH)