Cloudy Bay

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Thanks for the wonderful invitation, I recently went to the launching event of Sauvignon Blanc 2016 Vintage by Cloudy Bay at Cava Bangsar.

Cloudy Bay Sauvignon Blanc 2016 is vibrant and bright, brimmed with kaffir lime, lemon zest and nectarine aromatics and an orange blossom perfume.

The 32nd vintage truly captures the essence of its pristine origins. It is a wine that speaks of its vineyards located in the heart of the Wairau Valley, between the Richmond Ranges to the west and the Wither Hills to the east, in Marlborough, New Zealand.

“Each year at the turn of the season, anticipation builds over this release. For 32 years now, we have refined our approach to Sauvignon Blanc winemaking and year by year, we distill the bright characteristics of our stunning region in a bottle for all to enjoy,” shared Jim White, Cloudy Bay’s very own viticulturist.

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We were treated to an ultimate wine pairing lunch featuring a 4-course menu with Jim White taking us through the tasting notes of the new Cloudy Bay Sauvignon Blanc 2016 as well as other wines from the Cloudy Bay portfolio.

We had the fresh Cloudy Bay Oyster as our entree pairing with Cloudy Bay Sauvignon Blanc 2016. On the palate, its ripe citrus and stone fruit flavours complement the sleek acid architecture characteristic of Cloudy Bay’s Sauvignon Blanc. It is the unmistakable aromas, ripe fruit flavours and fine structure that makes Cloudy Bay synonymous with premium Sauvignon Blanc globally.

Indulged the mouth-watering traditional Sole Meuniere with baby spinach and crispy leek together with the deliciously Cloudy Bay Chardonnay 2014.

Guests can choose to have Smoked Duck Breast with garden vegetables and tomato coulis or Australian grain-fed Fillet Mignon Steak with sautéed mixed vegetable and mushroom sauce for the main course, pairing together with the elegant Cloudy Bay Pinot Noir 2014, a balanced and lively expression of Pinot Noir from the Marlborough region.

We rounded up the feast with Spanish Cheese Platter, the perfect ending to indulge together with Cloudy Bay wine.

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The Cloudy Bay Sauvignon Blanc 2016 vintage together with the range and vintages of wine featured in the lunch exemplifies Cloudy Bay’s finesse in wine-making. The release of the Cloudy Bay Sauvignon Blanc 2016 also coincides with the launch of a refreshed label. With carefully chosen materials, the label remains true to the tenets of luxury that have long informed Cloudy Bay wine. The delicate design of the label represents the rare sight of the wondrous mist that rolls along the Richmond Ranges.

Cloudy Bay Sauvignon Blanc 2016 will be available at BIG, Jaya Grover, GCH group and participating outlets from November 2016 onwards. For more information on Cloudy Bay please visit www.cloudybay.co.nz.

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More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010