A bottle of Cloudy Bay White Sauvignon Blanc wine stands upright against a rustic stone wall background.

Cloudy Bay Sauvignon Blanc

£27.00
£27.00 £30.00
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A bottle of Cloudy Bay White Sauvignon Blanc wine stands upright against a rustic stone wall background.
  • A bottle of Cloudy Bay White Sauvignon Blanc wine stands upright against a rustic stone wall background.
  • A bottle of Cloudy Bay White Sauvignon Blanc wine stands upright against a rustic stone wall background.
Cloudy Bay Sauvignon Blanc

Cloudy Bay Sauvignon Blanc

Wine at a glance:

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White
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Marlborough
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Sauvignon Blanc
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Medium Bodied
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13.0
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No oak influence

The wine that single-handedly put Marlborough on the global map. A wine that swaps heavy tropical theatrics for a restraint so sleek and citrusy it makes lemon juice look lazy.

£27.00
£27.00 £30.00
Who makes it?

Back in 1985, long before Marlborough became a household name for white wine snobs, Australian winemaker David Hohnen took a look at New Zealand’s quiet sheep pastures and thought, "Yes, this will do nicely for world domination." He founded Cloudy Bay—named after the bay Captain Cook charted in 1770—and dropped a debut Sauvignon Blanc that practically rewired the global wine community’s brain. Fast forward to today, and the estate remains the indisputable heavy-hitter of precision, elegance, and eco-conscious winemaking. As a founding member of Sustainable Winegrowing New Zealand, Cloudy Bay manages its 163 blocks with organic practices, deliberate yield cuts, and a fiery commitment to keeping the land as pristine as the liquid in the bottle.
How is it made?

Crafting the Cloudy Bay Sauvignon Blancis less about mass production and more about an obsession with quality control. Sourced entirely from the free-draining alluvial soils and breezy maritime climate of Marlborough, the 100% Sauvignon Blanc grapes are held to brutal standards—vineyard yields are intentionally kept roughly 30% lower than the regional average just to concentrate those legendary flavors. The winemakers harvest over 90 distinct vineyard batches, fermenting each parcel separately like micro-masterpieces before initiating a painstaking blending trial. They refuse to blend simply to boost volume; if a batch doesn't meet the bar, it gets chopped. The result is a vibrant, brilliantly consistent white wine that captures Marlborough's sunny days and cool nights in a single, perfectly balanced bottle.
What does it taste like?

Restrained on the nose, it slowly unfurls in the glass to reveal a stunning aromatic bouquet of fresh citrus, lime leaf, apricot, and orange blossom. Take a sip, and the palate wakes you right up with a mouthwatering burst of juicy passionfruit, white stone fruit, makrut lime, and a cheeky pop of pink peppercorn and hibiscus. A freshening saline edge cuts straight through the richness, propelled by a zesty, fresh-squeezed lemon acidity that carries into a insanely long, complex finish. Rule of thumb for food pairing? If it goes with fresh lemon—think tempura oysters, steamed garlic-citrus mussels, or a sharp goat cheese salad—it belongs right next to a chilled glass of this.
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