Starts off with a slightly funky, struck-match aroma, but then opens to reveal tangerine, nectarine and roasted-nut scents. The flavors are an blend of all that, delivered via a rich silky-textured palate and ending long.
Cloudy Bay’s Te Koko was the first widely commercialized version of barrel-fermented Marlborough Sauvignon Blanc, and it remains near the top of the pack. Notes of toasted nuts add a rich veneer to the core of stone fruit and melon, which then finishes on a refreshing, grapefruity note.
Although CB made its reputation on Sauvignon Blanc, the Pinot Noir is finally achieving a similar level of quality. Dark cherry fruit is couched in notes of sandalwood, cinnamon and clove, framed by tannins that are silky without being excessively soft. Drink now–2016.
The Bay is back! This bold, fruit-driven offering is the best Cloudy Bay Savvy in at least a few vintages, with subtle leafy shadings layered over tropical fruit and adding complexity to the long, fresh finish. Drink now
This is the highest this benchmark wine has ever scored with our tasters, from what is beginning to look like an excellent year for Marlborough Sauvignon Blanc. It’s still in an early estery phase right now, marked by honeyed tropical fruits, nectarines and grapefruit, but you can sense the herbal-jalapeño flavors lurking in the background. Rich and powerful on the…
This Marlborough classic remains on form, artfully blending pineapple and crushed tomato leaf notes. If it’s a bit leaner than some examples from the region, it’s also more elegant and refined; less explosive and flamboyant, but tighter and more focused.
Marlborough’s standard-bearer continues to turn out vintage after vintage of worthy wines. CB’s 2006 Sauvignon is marginally less rich than the 2005, but still offers plenty of crisp, tangy tropical flavors. Pineapple and grapefruit notes finish with a grassy edge.