How this sauvignon blanc defined a new and much-loved benchmark
Cloudy Bay wasn’t the first winery in New Zealand to produce sauvignon blanc, but it was responsible for introducing the world to its zesty and intense charms. From the release of its first vintage in 1985, Cloudy Bay strived to be the standard bearer of a completely unexpected style of white wine, one that was capable of shock and awe. The brand’s international success made Marlborough synonymous with the grape variety and elevated New Zealand’s reputation as a quality wine producer.
Boisterous Marlborough sauvignon blanc didn’t behave like the mild-mannered sauvignon blancs produced in celebrated villages of France’s Loire Valley, such as Sancerre, Pouilly-Fumé or Menetou-Salon. It was a different breed than what Robert Mondavi was attempting in California’s Napa Valley with his dry and elegantly textured Fume Blancs.
Today, Marlborough’s trademark style is an international benchmark. Winemakers working with the sauvignon blanc grape use “Marlborough style” as shorthand to describe a wine with zingy acidity and telltale aromas of grapefruit and lime zest, tropical fruit and grassy or herbal accents. But even with international imitations happening everywhere, including France, Marlborough continues to captivate wine lovers. Despite continued success, the style remains vibrant, alive and new.
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