I received a set of tasting notes constantly comparing a number of NZ Sauvignon Blanc's to Cloudy Bay. I've had Cloudy Bay twice myself - once about 4 years ago and most recently 2 years ago. The most recent one didn't really jump out and say "Yes!" to me. Is Cloudy Bay still held in high esteem amongst the wine community or are they "off the boil" at the moment?
I have not been a fan of the CB style myself. Its a couple of years since I've tasted one, but as far as I know, they still have a portion of semillion in the blend which to my taste gives the wine a slight detracting coarseness, especially in texture, and a hint of oak as well, another negative. Like Lord St H. (maybe I'm from the same city) we locals have plenty of choice, many of which are unavailable internationally so I'm reluctant to add to many personal favorites. I tend to stick to the Marlborough producers -no oak, crisp styles at the best prices. Martinborough has good wines but they are generally small producers and tend to higher prices. Hawke Bay being warmer has more tropical flavours and the use of oak more common. There is considerable vintage variation as well. FWIW I think 2004 maybe very good: cool year, low rainfall march/april, huge crop picked. I agree with the comments on Villa Maria wines. I'm a bit biased however. I own a share in a grape growing company which supply VM. The private bins are good value, the reserves greater concentration, esp the Clifford Bay. The Wairau offen has that sweaty armpit character which can quickly overpower the palate. BTW if any producers out there are listening, wot about cutting the alc level a notch. Most NZ sav blanc has around 14-14.5%. A bit less of the sugar to 13-13.5% would produce much better balanced wine........
cheers jafa
Salut/Hi jafa,
le/on Sat, 29 May 2004 12:05:02 +1200, tu disais/you said:-
I can't say I share your feeling about oak on NZ Sauvignon blancs. That said, I can't say that I find the very "in your face" gooseberry style of Cloudy Bay is perfect for me either. I guess from your comments, that the more you like a NZ SB, the less I will like it (I'm talking about _styles_ of wine rather than quality, of course), and vice versa. Probably perverse of me, especially when it is exactly that style which has made the reputation of New Zealand.
I'm a fan of the Hawkes Bay style with a touch of wood, and wonderful passion fruit/tropical fruit nose, and a less aggressively sharp attack. Mind you, 6 year old Cloudy Bay has calmed down a lot, and I like it then very much!
Grin...
Yup, so do I. Impressive company. I adored some of the Esk Valley wines too, when we visited.
Hi Ian, I'm thinking your comments on our respective SB style preferences are correct. I do prefer the fresh fruity crisp. When I started drinking NZ SB I went for the Hawke Bay wines, in those days the fashion was to oak everything. I've drifted to less in the oak department, as a lot of the industry has. Growers have learned quickly about canopy and general vine management in the last 10 years and the Marlborough SB's are not are grassy and sharp as earlier. Mind you, since you're keeping CB for 6years I'm not surprised you prefer the warmer oaked style. Despite being in the drink'em quick camp I have a few bottles of '94 Dry River and a couple of '97 Esk Valley SB's lurking in the cellar. Getting them drunk is difficult now. The last time I tried the DR ( about december) it was a much more pleasant experience than expected. Soft, mellow I bit tired really, but without excessive tinned peas/asparagus (catpee) that I expected. I had another wine on hand just in case the DR went down the sink, but it wasn't needed. Cellaring NZ SB is a failed experiment, not to be repeated.
cheers jafa
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