Cloudy Bay celebrates 30 years; releases its 2015 Sauvignon Blanc

It has been 30 years since the Cloudy Bay estate was established in the Marlborough region at the northern tip of New Zealand’s South Island. 

One of the first wineries in Marlborough, the area has since transformed from sheep to wine country, and is now synonymous with sauvignon blanc.

Started in 1985 by David Hohnen, the founder of Cape Mentelle, widely known as one of the pioneer estates in Western Australia’s Margaret River wine region, Cloudy Bay has come a long way since its early days, having now honed in on growing just sauvignon blanc and pinot noir grape varietals.

The New World winery’s estate director, South-African-born Ian Morden, 46, a lawyer by training, joined the luxury conglomerate Moet Hennessy Louis Vuitton-owned winery in 2008. He was in town last month to launch the recently released 2015 Sauvignon Blanc and 2013 Pinot Noir to trade and industry partners.

The 2015 release is drinking well and has sauvignon blanc’s distinct bright and citrus notes, with aromas of grapefruit and kaffir lime. 

On the palate, it has a intense ripeness with hints of tropical fruit. The wine’s subtle acidity and minerality make it a good match for seafood.

The 2013 Pinot Noir offers a soft bouquet of dark stone fruit on the nose. Expect a hint of spice and a gentle leathery finish on the palate.

Follow Rebecca Lynne Tan on Twitter @STrebeccatan

The Cloudy Bay Sauvignon Blanc 2015 is available at Cold Storage supermarkets and costs $49.90. A twin pack of the Sauvignon Blanc 2015 and Pinot Noir 2013 is priced at $99.