Sauvignon Blanc is one of those varietals that upon tasting it for the first time you either really like it or totally dislike it. Most people would not be drinking Sauvignon Blanc were it not for Cloudy Bay. It was one of the first New Zealand wines to be widely exported and came to attention because of its fruit-forward style and very pronounced varietal character. Prior to the early 1980s the main Sauvignon Blanc wines on the market were French Sauvignon Blancs from Sancerre and Pouilly-Fumé from the Loire Valley which were typically more restrained and austere in comparison, with higher acid levels.

History

Cloudy Bay’s first commercial vintage was produced in 1985 from purchased grapes, and the company later planted its own vineyards. Founder David Hohnen was already a celebrated wine producer in Australia with his Cape Mentelle reds winning one of Australia’s top wine awards – the prestigious Jimmy Watson trophy in 1983 and again in 1984. David was given bottles of New Zealand White wines and was very impressed with what he tasted; he set out to find out where the wines were made. His journey took him to the north point of the South Island in New Zealand in a region called Marlborough. The economic times were bad and the New Zealand government was paying farmers thousands of dollars to rip out vines, but Hohnen took a risk to invest and it certainly paid off. He called his vineyard Cloudy Bay after a nearby landmark and employed South Australian Kevin Judd as winemaker. His first vintage was in 1985, and within a few years Cloudy Bay Sauvignon Blanc was one of the most highly sought after wines in both the US and the UK. Cloudy Bay, along with Cape Mentelle, was bought by Veuve Cliquot in 1990 and is now part of the LVMH luxury conglomerate.

Cloudy Bay now in Jamaica

Wray and Nephew who distributes LVMH in Jamaica recently added the Cloudy Bay brand to their portfolio. Several characteristics of the brand make it very unique: Cloudy Bay has achieved the rare feat of producing original, distinctive wines while being owned by a large, powerful multi-national corporation: they do not have any second labels, there is also no reserve tier: all the wines are of the same quality level. But another point to note is that the Icon wine, the Sauvignon Blanc, occupies the lowest price point in the portfolio. The Cloudy Bay Sauvignon Blanc 2009 and the Cloudy Bay Pinot Noir 2008 are in the country now.

Cloudy Bay Sauvignon Blanc

The winemaker described the 2009 Cloudy Bay Sauvignon Blanc: “Generosity is the defining word for the 2009 Cloudy Bay Sauvignon Blanc. Its aromatics encapsulate a broad spectrum of varietal flavours; tropical fragrances of guava and mango to ripe lime/ citrus and sweet herbs. The palate also is juicy and voluminous, combining concentrated flavours with a mineral acidity that leaves a long, fresh, intense finish.”

Cloudy Bay Pinot Noir

The winemaker described the 2008 Cloudy Bay Pinot Noir as “An enticing wine that will awaken your senses from the very first encounter. Leather, boysenberry and sweet spices combine. The supple palate with its transparent flavours of red fruit and earthy textures leads to a finish that is both balanced and intriguing.”

Cheers! Do try some Cloudy Bay today.

Chris Reckord — Entrepreneur & Wine Enthusiast. He and his wife Kerri-Anne are part-owners of Jamaica’s only Wine Bar — Bin26 Wine Bar in Devon House, Kingston. Send your questions and comments to creckord@gmail.com . Follow us on twitter.com/DeVineWines