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Flat front label of wine

Cloudy Bay Sauvignon Blanc 2000

Sauvignon Blanc from New Zealand
  • WS91
  • WE90
0% ABV
  • RP90
  • WS90
  • W&S90
  • JS90
  • WS92
  • WS93
  • WW92
  • WE91
  • RP90
  • WE90
  • WS90
  • WS89
  • WS91
  • RP90
  • WE90
  • WS92
  • W&S92
  • WS92
  • W&S92
  • WS91
  • WE90
  • WE91
  • WS91
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Try the 2017 Vintage 32 99
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Winemaker Notes

Straw green with aromas of fresh herbs, quince and pineapple, the Cloudy Bay Sauvignon Blanc 2000 shows racy aromatics typical of a cooler Marlborough vintage. The palate has great concentration with flavours reminiscent of ripe mango and pears finishing with crisp, juicy acidity.

Critical Acclaim

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WS 91
Wine Spectator
WE 90
Wine Enthusiast
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Cloudy Bay

Cloudy Bay

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Cloudy Bay, New Zealand
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Cloudy Bay’s story is one of vision, passion and perseverance.

In 1984 founder David Hohnen and his partner Kevin Judd were convinced of New Zealand wines’ great potential. They set up their winery in the then little-known Marlborough region; Cloudy Bay was born. Cloudy Bay’s Sauvignon Blanc was an immediate hit with wine lovers due to its unique striking aromatics and mineral wine profile.

It captured the essence of Marlborough and put Cloudy Bay on the international wine stage. Thirty years later, Cloudy Bay remains New Zealand’s most recognized winery. In line with David Hohnen’s visionary spirit, Cloudy Bay planted its first Pinot Noir in 1985 when the potential of the region for Pinot Noir was just starting to be realized. Good things take time, especially with Pinot Noir which is a very challenging varietal, and it wasn't until 1994 that Cloudy Bay released its first Pinot Noir wine.

Today Cloudy Bay Pinot Noir reflects many years of hard earned experience and the provenance of Cloudy Bay's unique collection of premium Pinot Noir vineyards.

Cloudy Bay winemaking philosophy is based on transmitting the interpretation of New Zealand wines and terroirs. The team is committed to producing 'wines of the region' and strives to enhance the pure, bracing flavors naturally afforded by the climate and soils of Marlborough and Central Otago.

New Zealand

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A relatively young but extremely promising wine-producing country, New Zealand is widely recognized for distinctive, aromatic Sauvignon Blanc. While this is indeed the country’s most planted and successful variety, it is certainly not the only one that is capable of delighting wine lovers—and in a very wallet-friendly manner, at that. The world’s most southerly vineyards are found here, with significant climatic variation both between and within the warmer North Island and the cooler South Island. Overall, the climate is maritime, with plenty of rainfall as well as abundant sunshine. Producers have almost unilaterally embraced cutting-edge winery technology, resulting in clean, high-quality wines at every price point.

Sauvignon Blanc is at its best in Marlborough but thrives throughout the nation, known for its trademark herbaceous and vegetal character. This pungent, aromatic variety accounts for an overwhelming majority of the country’s exports. Chardonnay is the second-most important white variety and takes on a supple texture and citrus and tropical fruit aromas in Gisborne and Hawke’s Bay, respectively. Pinot Noir, trailing behind Sauvignon Blanc in national production numbers, is at its best in Central Otago, the southernmost winegrowing region in the world. These wines are known for bright, juicy red fruit. Taking cues from the wines of Alsace, aromatic varieties like Pinot Gris, Riesling, and Gewürztraminer shine in Martinborough, while red Bordeaux varieties like Cabernet Sauvignon and Merlot have found success in Hawke’s Bay. Throughout New Zealand but especially in Marlborough, Pinot Noir and Chardonnay are used to produce traditional method sparkling wine.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

GLO8131815_2000 Item# 20807