An ideal ripening season - long and cool has produced intensely vibrant flavours in this vintage of Cloudy Bay Sauvignon Blanc 2008. The grapes for Cloudy Bay Sauvignon Blanc 2008 are sourced from eight estate and grower vineyards throughout the Wairau Valley. The grapes are night harvested and then either free run or lightly pressed. Fermentation is carried out in stainless steel tanks and then the wine is left in contact with the lees for 2 months before it is blended and bottled. The resulting wine is pale straw in colour with slight green tinges and piercingly aromatic. It shows all the characteristics of the excellent Marlborough season. A rich fusion of fully ripened tropical fruits and freshly cut herbs layered over a base of fresh lime. The palate is long and succulent with bright pawpaw and mango flavours with a refreshing, crisp finish. Limited stock now available!