Cloudy Bay
One scenic area of New Zealand produces some cracking wines
When wine lovers think of New Zealand, they tend to think of Sauvignon Blanc. And there is no doubt that Cloudy Bay Sauvignon Blanc is one of the most famous wines ever to come out of New Zealand.
Cloudy Bay, the wine, was named for Cloudy Bay, a prominent geographic feature in the Marlborough region. It is the first large bay heading south down the east coast of New Zealand’s South Island. If you approach Marlborough by air you are likely to fly over the bay with with low clouds sailing above it, especially in the early morning, among the hills. It makes one wonder if this was the inspiration behind the name given by Captain Cook when he sailed there in 1770.
Davis Hohnen of Western Australia’s Cape Mentelle established Cloudy Bay the wine in 1985. He was apparently so inspired by the scintillating flavours of New Zealand Sauvignon Blanc that some Kiwi wine makers gave him to taste while visiting him in Australia he scrapped his plans to buy more vineyards in his homeland in favour of the newly-discovered Marlborough.
The 1985 Cloudy Bay Sauvignon Blanc was made from Marlborough grapes transported to the Corban’s winery in Auckland. 1986 saw contract-grown Sauvignon Blanc vinified by the now also legendary Kevin Judd at the brand new Cloudy Bay winery at Jackson’s Road in Marlborough’s Wairau Valley. This particular wine – a wine that wooed the world with its unique flavour and freshness – greatly contributed to the international reputation of the quality of New Zealand Sauvignon Blanc and is still drinking well today. It is a great testimony to the label.
The grey and white label of Cloudy Bay wine, unchanged from the first vintage in 1985, has the distinct outline of the Richmond Ranges as seen looking north-west from the winery towards the towering feature of Mt Riley. At 1,311 meters above sea level, Mt Riley is the highest peak of these ranges, which protect the region’s vineyards from the prevailing westerly winds coming from the Tasman Sea.
Wines of the week
2004 Cloudy Bay Sauvignon Blanc, Marlborough, Alcohol Volume 13.4%
Pale straw green in colour, bright and zesty with lime, grass and gooseberry that typifies Marlborough. Punchy and vibrant with lots of grassy acidity; the grass, gooseberry and lime built to a rich and juicy tropical fruit finish with passion fruit laced with citrus. Long and full with terrific length and grainy texture and youthful crispy acidity characterises the wine. Served at 6?C with lobster, mussels, spicy fishcakes with green salsa, fish with hollandaise or mayonnaise-based sauces and one must not forget asparagus. Drink now.
2000 Cape Mentelle Cabernet Sauvignon Merlot, Margaret river Western Australia, Alcohol Volume 14.5%
In the Margaret River region of Western Australia lies Cape Mentelle, a leading producer. The first venture came from Davis Hohnen, who with his brother Mark planted the vineyards in 1970, followed by the construction of a winery in 1977. The vineyards now cover over 90 hectares. The Margaret River region is special because it enjoys a maritime climate, surrounded as it is by water on three sides.
This particular wine shows some maturity, with light bricking of an otherwise garnet red hue. Roasted vegetables aroma but still some red fruits in the background – blackcurrant and cherry, also smoky licorice. It has a fairly firm, rounded texture, and plenty of acidity. Delicioulsy sweet roasted plum fruit, with a soft tannic backbone. Drink up now at 16? to 18? C with char-grilled rib of beef with beetroot puree, calf’s liver or been stew.
Both wines are imported and distributed by Ghalanos Distributors
