“Go ahead, make my day,” Joseph C. Stinson.
Years ago, an ophthalmologist friend proffered a bottle in a brown bag. “Try this,” he saith. The cool white wine was marvelously rich and deep – a definitive sip of Nirvana, especially since I had cultivated a California palate for years. When I checked the label, I had experienced my first exposure to Cloudy Bay Sauvignon Blanc, a hauntingly smooth wine unlike many others in the world. It also helped put New Zealand on the wine map for many, since its cool, long growing season encourages subtle, smooth intensity in its wines.
Recently, Cloudy Bay also released a Pinot Noir, which quickly excited my radar. I am wonderfully pleased to present my tasting notes of Cloudy Bay’s Sauvignon Blanc and Pinot Noir.
1) Cloudy Bay Sauvignon Blanc, 2011, Marlborough, New Zealand, $25. Slight vanilla hue with heavy body. The nose was redolent with Granny Smith apple combined with touches of pear and melon. In the mouth, it projected smooth notes of butterscotch and more modest fruit. Clean, pleasant finish. As good as my memory! A
2) Cloudy Bay Pinot Noir, 2009, Marlborough, New Zealand, $35. Red ruby robe with silky, heavy body. The nose presented rich hints of plum, currant and black cherry with a whisper of mocha and dandy depth. On the palate, pleasant acidity played with almost feral suggestions of wild fruit laced with a tad more mocha. The only difference between this and a French Burgundy, which shares the same grape, was that this was slightly more untamed – and fun! A+
Clearly, this tasting showed strong performances by both Cloudy Bay entries, although I lean toward the Pinot Noir overall.
