Cloudy Bay has been New Zealand's most famous source of Sauvignon Blanc since the late 1980s. The grapes for this Sauvignon Blanc are picked at night as ripe as possible, then lightly pressed, fermented in stainless steel tank and aged on the lees for about two months. Pale straw green in color and mouth wateringly fragrant, this has lots of ripe passionfruit, juicy lime and a grassy undertone. The palate is pure and refreshing with piercing concentration, impeccably balanced acidity, and a long, crisp finish. This is one of New Zealand's most iconic wines and can go head to head with any other Sauvignon Blanc from anywhere in the world.