A big name in mouth-watering form…
Cloudy Bay Sauvignon Blanc 2014, Marlborough, New Zealand (~£20 widely available)
Sprightly wine, classic Spring flavours – cut grass, taut citrus tang, a touch of herbs – then fleshier rhubarb and passionfruit notes break through, but there’s always this spine of zesty acidity plus a minerally river pebble edge to keep it all fresh. S
I remember in the ’80s there was some semillon in the mix. Do they still do this ?
I think they aim to get the texture in there now from different pickings of Sauvignon – don’t think it’s had Sem in since the 1990s, but am happy to be proved wrong!