Down Under Cloudy Bay Winery in New Zealand is Actually Right Side Up!
The Winery
David Hohmen in 1983 tasted his first Marlborough Sauvignon Blanc from his property. He realized its intensity and uniqueness was like no other Sauvignon Blanc in the world. They harvest about 30% less grapes than other vineyards in the area being extremely selective in their picking of the fruit. They purposely sacrifice quantity and reap quality. Cloudy Bay is a founding member of the Sustainable Winegrowing New Zealand group. All their vineyards are farmed organically. In the Marlborough region they farm 163 parcels with many close to the Wairau River which in the words “provided a stony, sandy and free draining soils for Sauvignon Blanc”.
While they produce other wine varietals, they turned the world right side up with a Sauvignon Blanc with a distinctive and idiosyncratic character.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
New Zealand Sauvignon Blanc is extremely unique in their presentation of this varietal. It is does not fit nor desires to be everybody’s Sauvignon Blanc of choice, it is a desired and sought after wine. While most Sauvignon Blanc wines still provide a tartness, minerality and citrus notes, this flavor profile is at the far edge of this spectrum.
First on the eyes a light glimmering straw color and medium viscosity. However on the nose aromatics of lime, honeydew burst into the olfactory senses. On the palate the intensity grows with ruby grapefruit and lemon zest. Secondary flavors of peach and lime wait patiently for this long finish. This wine provides a power and vigor not normally associated with Sauvignon Blanc.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
While normally keeping some New Zealand Sauvignon Blanc’s in the cellar, I was completely “out” having only various California Sauvignon Blanc wines. So when our “Friday Night Wine & Dine” group met last evening at Verona18 (Copper Valley Clubhouse) and knowing one of the specials at Verona18 was sautéed scallops, a New Zealand Sauvignon Blanc was required. The dish was prepared with beurre blanc, rice pilaf, sautéed seasonal vegetables. Having almost memorized their wine list, I knew I could get this wine at the restaurant from their wine list.
The cooking of scallops can be risky and just a few minutes of heat is required. A minute or two more and the scallops become “chewy” and the flavor is gone. These last evening were cooked to perfection. Several others at the table also stated the same. The wine pairing with its citrus qualities proved a beautiful counterbalance to the semi-sweet flavor of the scallops or the sauce. If Verona18 is offering scallops as a special, it truly is worth a drive to indulge in this tasty treat and order this wine!
Sláinte,
Michael
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