A sunny Friday landed us in hilly Bangsar area for a luncheon with a familiar face, yet again.
Cloudy Bay’s viticulturist, Jim White, returns to the Malaysia this time presenting Cloudy Bay’s 32nd vintage of its award-winning Sauvignon Blanc.
The Cloudy Bay brand is undoubtedly one of the most recognized wine labels outside its country. Thanks to Cloudy bay, it defined New Zealand’s wine and established the Marlborough wine region globally.
That afternoon, we were treated to a fine 3 course lunch to taste the Cloudy Bay Saugvinon Blanc 2016 as well as Sauvignon Blanc 2015, Chardonnay 2014, and Pinot Noir 2014.
Cloudy Bay wines have always been so friendly on the palate that one can drink it on its own which is why we took several refills of Sauvignon Blanc 2015 before the luncheon kicked off. A brilliant start to the weekend.
Entree. Fresh Cloudy Bay Oyster prepared in 2 ways. Paired with Cloudy Bay Sauvignon Blanc 2016
The familiar zesty citrus notes and distinctive floral bouquet of the Sauvignon Blanc filled our palates as we took our first few sips from the wine glass. If there were any differences from the previous vintage, the nuances were subtle. Maybe a little more mineral and slightly less tart on the tongue then the previous year’s vintage. If anyone likes zesty lemon-lime flavors with a perfume-y aroma of orange blossom, this wine is it.
Secondi. Traditional Sole Meuniere with baby spinach and crispy leek. Paired with Cloudy Bay Chardonnay 2014
Which then brings us along nicely to the chardonnay. Now, the flinty or gunpowder notes on chardonnay wines has always intrigued us. And Cloudy Bay’s 2014 collection has it in the right balance for sure. Easy to drink on its own and not too bad with this fish dish. Our only complaint – our serving portion though big, was overcooked.
Mains. Australian grain fed Fillet Mignon. Paired with Cloudy Bay Pinot Noir 2014
A tenderloin so good, lets inspect it a little closer
And it has to be said, though they’ve been around for yonks, Cava certainly still serves tasty steaks. The juicy tenderloin had been cooked rare to perfection. The plump and tender grain fed cut exuded only a hint of gaminess wrapped in its supremely beefy flavors. This marvelous cut already a feast in the mouth was elevated with a sip of the Pinot, a burgundy red that was complex yet pleasing on the senses at the same time.
