In 1985, the pioneering spirit of founder David Hohnen and winemaker Kevin Judd, led them to Marlborough to produce a distinctively aromatic, powerfully flavored Sauvignon Blanc.
One of the first five wineries established in Marlborough, Cloudy Bay quickly became recognized as a benchmark producer of New Zealand Sauvignon Blanc – a position that has continued to expand through a track record of excellence across the portfolio.
We are tasting Cloudy Bay’s Te Koko wine at this year’s Nashville Crush.
Look: rich golden yellow
Smell: lychee and almond intermingle with gooseberry and a trace of wood smoke
Taste: richly textured and weighty, offering tangy citrus and crème caramel with a long, lingering finish