Cloudy Bay’s Sauvignon Blanc reminds me of sunshine in a bottle.. aromas and flavours of elderflower, green lime zest, stone fruit come to mind when I think of their Sauv Blancs. And who can resist a palate that’s ripe, fine and succulent, offering zesty ripe citrus.. ah, not me!
Each year the Cloudy Bay vineyard releases its own unique vintage and this year, we were one of the first to try their newest release, the Sauvignon Blanc 2014. A delicious lunch event at Prego, The Westin Kuala Lumpur hosted by Cloudy Bay’s viticulturist Jim White saw us tasting this delicious vintage along with Cloudy Bay’s second most celebrated wine and only red varietal, Pinot Noir.
‘‘For the 2014 harvest, the high bunch counts were not unexpected as they are a direct result of the superb flowering season the year previous’’ explains White. ‘‘Extensive thinning works were carried out in November to regulate crop levels and maximize their quality. We also ‘green harvested’ prior to veraison when bunch weights were calculated higher than our quality model.’’
1st November 2014 marks the official release of the Cloudy Bay Sauvignon Blanc 2014. The reputed wine will be available in all leading restaurants and wine retailers in Malaysia.
Antipasti – Capesante con scampi spiedino e barbabietola, infuso di arancia e mela verde
First up was a Scallop and shrimp brochette with slow cooked beetroot, infusion of orange and green apple. The Scallop was kind of puny and overcooked. We expected more from this first course actually.
Pasta fatta in casa – Agnolloti d’astice ai frutti di mare
The next course was delicious. A Boston lobster stuffed pasta with tomato sauce and freshly cooked seafood – the lobster had a lovely oceanic zing, stuffed into the heart of the pasta, cooked al dente, that was the perfect pair with the Sauvignon Blanc. Surprisingly, this dish paired well with the Pinot Noir as well, thanks to the versatility of the Cloudy bay wines.
Secondi di pesce – Merluzzo con candito di aglio e centrifugato di asparagi, Caviale di avruga
Cod fish with confit smoked garlic and cream of asparagus, Avruga caviar – the Cod was deliciously fresh and flaky. Loved the briny caviar that paired so well with the Cod fish as well as the wine.
The layers of dark berries, cinnamon, tobacco and spice in the Pinot Noir were wonderfully highlighted by the dishes served.
Dolce – Panna cotta con frutti di bosco
Lunch was concluded with a nice, thick, wobbly Panna cotta served with Fresh Berries and a Caramel sauce.
Jim White conducts a quick Vertical Tasting of the Cloudy Bay Sauvignon Blanc varietals.
We looked at the 2012, 2013 and the 2014 from the same winery or region. This was a most educational tasting format because it offered the opportunity to taste the effects on wine caused by weather, growing conditions and changes in wine-making style over time, as well as demonstrating how wines change as they mature. We also tasted the Pinot Noir again, for good measure!
Well, the 2014 is definitely a winner in our books. Cloudy Bay has produced a Sauvignon Blanc of vibrant intensity – great fruity aromas of lime and grapefruit, and also apparent floral notes of nectarine stand out. The wine finishes off chalky, but is texturally balanced by a minerally-citrus acid backbone. Love it! Look out for it come, 1st November 2014, as it marks the official release of the Cloudy Bay Sauvignon Blanc 2014 in KL.
For further information http://www.cloudybay.co.nz/ and www.mhdm.com.myFollow me on Instagram : @agentcikay
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The Westin Kuala Lumpur
199 Jalan Bukit Bintang