There are good reasons why the vista of Cloudy Bay dresses Marlborough's most internationally feted Sauvignon Blanc. Originally named and charted by Captain Cook in 1770, Cloudy Bay lies at the very northeast of New Zealand's South Island, where the auspicious vines of Wairau Valley can catch a glimpse of the sea. The quality of fruit is without peer and the winemaking itself is second to none. A Sauvignon Blanc of intensity, cohesion and complexity, match with newly made gazpacho, shucked oysters and brewed moules Marinere.

Sauvignon Blanc is sourced from estate vineyards and good growers across the sub-regions of Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. Fruit is harvested throughout the cooler night to early morning temperatures and transported direct to the winery. Free run juices are cold settled for a few days before racking into fermenters and inoculation by cultured and wild yeasts. A small parcel is vinified at warmer temperatures in seasoned French barriques and larger format oak vats. Upon completion, the finest components are assembled into the finished wine.