Cloudy Bay Sauvignon Blanc 2023

Fruit was harvested during the cooler night and early morning temperatures. Grapes were de-stemmed and transferred straight to tank presses within hours of picking. Free run and lightly pressed juice was cold settled for 48-72 hours then racked and inoculated with yeast.

Fermentation was carried out in stainless steel tanks at a low temperature to preserve freshness. At the blending bench, only components presenting a true expression of their vineyard site were considered.

The Sauvignon Blanc harvest commenced on March 21st under cool yet settled autumn conditions. Consistent with years past, the first fruit was picked from stonier, warmer sites in the Rapaura sub region. Harvest continued steadily over a months time, progressively working through the later ripening sites with the last of the Sauvignon Blanc being harvested on April 20th. Fruit thinning paid off with all but a few blocks of Sauvignon Blanc safely tucked away in the winery when unseasonably heavy rains arrived over the weekend of April 17th. Strict yield management produced fruit of ideal physiological ripeness with an average brix of 22.5.