Wine and alcohol
Not cheap, but fun: Cloudy Bay wines
New Zealand wines have quite a few lovers here.
These will find in the Clawdy Bay wines the best of the genre.
for life
Avi Efrati
27/04/2022
Wednesday, 27 April 2022, 17:44 Updated: 18:08
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New Zealand
New Zealand (Photo: ShutterStock)
Cloudy Bay Winery was established in Marlborough, New Zealand, in 1985.
He is considered one of the pioneers of the New Zealand wine industry, which has since gained worldwide volume and recognition.
The modern and industrialized winery is known for two main varieties that it emphasizes: Sauvignon Blanc and Pinot Noir.
The origins of the Sauvignon Blanc variety in the Loire Valley in France.
Pinot Noir is, of course, the king of Burgundy.
The Loire and Burgundy are cold growing areas.
In Marlborough completely different conditions.
In France, wines are made in the spirit of the old wine world, that is, with a minimum of intervention and respect for the basic flavors of the variety and trout.
New Zealand in general and Clawdy Bay in particular belong, presumably to a "new world".
This means that alongside the expressions of the natural varieties, wines have a clear intervention of the winemaker, to shape their taste.
Clawdy Bay wines are without a doubt "new world" wines.
This is clearly evident in the Sauvignon-based bricks, as well as in the Chardonnay, which is also reviewed here.
The two Pinot Noir wines reviewed here are surprising in their relative restraint.
These are not Burgundy wines at all but they are not extroverted, exaggerated and lush like typical New Zealand wines.
All wines in the current review are impeccably made.
Lovers of the New World will die for the three whites, especially for the basic Sauvignon Blanc wine and also for the high "Te Coco".
The two reds will surprise very well even those who are not fans of the New Zealand genre.
New Zealand wines are very expensive, in general and here in particular, with the whole hysterical taxation system.
Their sip is not a cheap affair and big lines in terms of value for money are not of interest to this review, therefore.
But these wines have quite a few lovers here.
These will find in the Clawdy Bay wines the best of the genre.
for life!
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Cloudy bay, Sauvignon Blanc 2020 (Photo: PR)
Cloudy bay, Sauvignon Blanc 2020
Without a few words about astringency it is impossible:
100% bran blanc from vineyards in the Marlborough region.
Fermentation in stainless steel tanks.
Without aging in barrel.
Golden color.
In the nose tropical fruit and citrus.
Medium-full body.
13.5% alcohol by volume.
Some?
129 shekels.
Best for:
ceviche, tartare and fish carpaccio.
What the reviewer said:
Grapefruit and lychee have a lot of presence, sharp acidity, sharpness;
A classic New Zealand Sauvignon Blanc, which sanctifies on its head the extroversion and accessibility.
Made technically perfect, devoid of any flaws.
A good wine of its kind.
Value for money:
2.5 / 5 (realistic).
In six words:
extroverted Sauvignon Blanc, New Zealand at its best.
Cloudy Bay, Chardonay 2019 (Photo: PR)
Cloudy Bay, Chardonay 2019
Without a few words about astringency it is impossible:
100% Chardonnay from four blocks of vineyards (in Brancot, Fairhall, Ben Morban and Virrao and me).
50% of the wine fermented on the precipitate and 21% underwent malolactic fermentation.
11 months of French oak barrels (20% new).
Straw golden color.
In the nose white fruit, citrus, spices.
full body.
13.5% alcohol by volume.
Some?
129 shekels.
Best for:
Fish and seafood mains.
White meats.
What the reviewer said:
The fruit element is dominant, you can feel the woodwork well, which gives dimensions of depth, width and degree of complexity.
Good acidity.
Subtle hints of salinity and minerality.
No, it's not Burgundy's Chardonnay, the basics of the New World are clear here but from all the tasting bricks in this wine there is also a mention of what the old continent's Chardonnay is.
Value for money:
3/5 (not bad).
In eight words:
the least "new world" of all the current tasting wines.
Cloudy Bay, Pinot Noir 2018 (Photo: PR)
Cloudy Bay, Pinot Noir 2018
Without a few words about astringency it is impossible:
Pinot Noir grapes from three vineyards south of the valley will be seen.
7% of the grapes are fermented in whole berets.
Maintaining contact with the shells during fermentation.
11 months of aging in French oak barrels (35% renewed).
Transparent red color.
In the nose red and black fruit.
Light-medium body.
13.5% alcohol by volume.
Some?
175 shekels.
Best for:
beef tartare, beef carpaccio, minute steak.
What the reviewer said:
Pinot Noir is relatively light, with a dominant presence of black fruit and a tangible spice tingle.
Very pleasant acidity.
A very worthy wine of its kind, as a kind of bistro, brasserie or wine bar for pouring into glasses, alongside worthy snacks.
Quite expensive relative to its quality but fun.
Value for money:
2/5.
In six words:
fun even if a little too expensive.
Cloudy Bay, Te KoKo 2016 (Photo: PR)
Cloudy Bay, Te KoKo 2016
Without a few words about astringency it is impossible:
Sauvignon Blanc grapes from vineyards in the Rapura and Bernwick area.
8% of the wine is fermented in French oak barrels.
Initial fermentation lasted 4 months.
Another 15 months of aging in barrels.
Golden color.
In the nose a concentrated tropical fruit.
full body.
13% alcohol by volume.
Some?
252 shekels.
Best for:
fish, seafood, oysters, white meats and pink meat (veal).
What the reviewer said:
Concentrated and compressed fruit, spices, a noticeable presence in the wood, the extroversion here is probably also noticeable, but it is regulated, collected.
It does not negate the complexity of this wine.
In six words:
a tall white of the new wine world.
Cloudy Bay, Pinot Noir 2017 (Photo: PR)
Cloudy Bay, Pinot Noir 2017
Without a few words about astringency it is impossible:
Pinot Noir grapes from vineyards in the center of Otago.
The soaking is cold (22% of the grapes in whole clusters), with maximum contact with the skins.
Wild yeast was added to the fermentation.
14 months aging in French oak barrels (35% new).
Armagen red color.
In the nose black fruit and plenty of spices.
full body.
13.5% alcohol by volume.
Some?
279 shekels.
Best for:
steaks, stale cuts on bone.
What the reviewer said:
High pinot noir with a particularly successful fruit, good balancing acidity, plenty of seasoning and a welcome avoidance of compressed, concentrated or ripe fruit flavors.
Wine-wine as opposed to wine-jam, which will not take over the meat but will better accompany it.
Not Pinot Noir from Burgundy but a very quality wine of its kind.
In 13 words:
New Zealand Pinot Noir that can be sipped alongside meat without fear of becoming the main course.
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