In the land of Marlborough, New Zealand, Cloudy Bay has produced a unique 32nd edition of the vintage Sauvignon Blanc–The Cloudy Bay Sauvignon Blanc 2016.
Made of vibrant intensity, no previous wine had thrilled the world before with such brash, unexpected flavours which gives an entirely new wine style, captures the best essence of New Zealand and its immaculate origins.
The characteristically uplifting aromas of kaffir lime, lemon zest and nectarine, with the floral notes of orange blossom delivers a weighty texture of ripe citrus and stone fruit flavours balanced by a minerally-citrus acid architecture with a finish that is crisp and clean on the palate. The wine has elegant line and length–refined, fleshy yet focused and refreshing.
In conjunction with the launch of Cloudy Bay Sauvignon Blanc 2016 in Malaysia, a media luncheon was held at Cava, Bangsar, whereby Jim White, Cloudy Bay’s viticulturist showed us how to pair the wines excellently.
1. Entree
Fresh Cloudy Bay Oyster prepared in 2 ways, paired with Cloudy Bay Sauvignon Blanc 2016
2. Secondi
Traditional Sole Meuniere with baby spinach and crispy leek, paired with Cloudy Bay Chardonnay 2014
3. Mains
Smoked Duck Breast served with garden vegetables and tomato coulis
Or
Grilled to perfection Australian grain fed Fillet Mignon steak
served with sautéed mixed vegetable and mushroom sauce
Paired with Cloudy Bay Pinot Noir 2014
It is the unmistakable aromas, ripe fruit flavours and fine structure that makes Cloudy Bay Sauvignon Blanc synonymous in finesse wine making globally.
You may visit Cloudy Bay for more details on Cloudy Bay Sauvignon Blanc 2016, or head over to BIG, Jaya Grover, GCH group and participating outlets from November 2016 onwards to purchase the wine.
