New Zealand produces some of the world’s best and favourite wine. The region is part of the new world when it comes to wine production, but has undeniably made its mark on wine culture.

New Zealand wine is distinctive for its purity and vibrancy. Due to the long ripening period, the wine also boasts a balance of fresh acidity and flavor development.

The country produces less than 1% of the world’s wine, but due to it’s expansive coastline, has managed to offer a range of varieties and styles. Sauvignon Blanc put New Zealand on the wine map and it’s still a crowd favourite, but the region also produces Syrah, Pinot Noir, Riesling, Chardonnay, Pinot Gris, Cabernet Sauvignon, Merlot, Gewurztraminer, Viognier, Malbec, Tempranillo, Marzemino and Semillon.

Cloudy Bay

Founded in 1985, Cloudy Bay was one of the 5 founding wineries in Marlborough, New Zealand.

The winery was named after Cloudy Bay, a body of water explorer Captain James Cook came across during his voyage to New Zealand in 1770, by Cloudy Bay’s founder, David Hohnen.

Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world.

In 2003, Cloudy Bay Vineyards was bought by luxury goods firm LVMH Moët Hennessy Louis Vuitton through its champagne house Veuve Clicquot.

I attended an exclusive tasting of the Cloudy Bay Sauvignon Blanc and Pinot Noir with the LVMH team in Nairobi, who are looking to get Cloudy Bay into more Kenyan wine lovers glasses.

Cloudy Bay Sauvignon Blanc

This Sauvignon Blanc is iconic and was an immediate hit with wine lovers.

The viticulture is precise to ensure a balanced ripeness among grapes and avoid overwhelming tropical or green aromas.

The wine is primarily fermented in a stainless steel with a small percentage of the blend in old French oak barriques for structure.

On the nose

Bright, lifted citrus aromatics of kaffir lime and grapefruit abound, supported by ripe nectarine-like stone fruit notes.

On the palate

An elegant, concentrated palate reveals ripe, juicy stone fruit and lemongrass, supported by a lovely minerality.

ABV: 13.5%
Ageing potential: 10 years
Closure: Screwcap
Best served: 8-10°C

Cloudy Bay Pinot Noir

Cloudy Bay was one of the first wineries to plant Pinot Noir in New Zealand.

This is a personal favorite. Pinot Noir in general is one of the most delicious wines and with a versatile taste profile. This one is no different.

On the nose

Highly aromatic with red and dark berry notes, spices and florals.

On the palate

Fine, silky tannins and juicy acidity, richly fruited with a mineral finish. With complexity coming from gentle toast and woodsmoke characters.

ABV: 13.4%
Ageing potential: 10 years
Closure: Screwcap
Best served: 14-16°C

The Cloudy Bay wines portfolio also includes Chardonnay, Te Koko (a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak), Te Wahi (Pinot Noir made from a blend of grapes harvested from Central Otago to deliver beautifully balanced wine) and Pelorus (A sparkling wine combining fresh and fruity Chardonnay notes with rich and savoury hints of Pinot Noir made using the traditional Champenoise method).

Cloudy Bay remains New Zealand’s most recognized winery with consistent high ratings for the past 30 years.

Currently, only the Sauvignon Blanc and Pinot Noir are available in this market. If you’re yet to try it, pick up a bottle today!

mwendeLifestyle
New Zealand produces some of the world's best and favourite wine. The region is part of the new world when it comes to wine production, but has undeniably made its mark on wine culture. New Zealand wine is distinctive for its purity and vibrancy. Due to the long ripening...