Cloudy Bay Sauvignon Blanc is a world-renowned wine from the Marlborough region of New Zealand. Established in 1985, Cloudy Bay Winery was one of the first to recognise the potential of this region for producing high-quality Sauvignon Blanc. The winery's vineyards are located in the Wairau Valley, where the combination of warm days and cool nights creates the ideal conditions for growing grapes with intense fruit flavours and crisp acidity. The result is a refreshing and lively Sauvignon Blanc that has become an iconic representation of New Zealand's winemaking prowess.

The fantastic label tells the most: cheerful, naked and up!

Here we are back to "business as usual". It screams Sauvignon Blanc from the first moment. It is worth mentioning the absence of barrel in the vinification process in contrast with the older vintages.

It is very educational to observe the differences between two old vintages.

I was curious to taste this wine, and honestly, I did not expect it to be drinkable.

It is interesting to explore if and how Sauvignon Blanc is ageing and how barrels contribute to the development.

We start the Sauvignon Blanc series with one marvellous example from South Africa that, despite its age, was delicious. Other ageing examples will follow in the following days.

It is a pure and crystal wine yet without falling short in power and strength.

It has an unusual variety composition yet with an exciting result.

It is a hardcore wine and reminds me of the forgotten two-year-old barrel with the oxidized wine that none drank into my grandfather's cellar.

The truth is that I am not a big fan of Orange Wines. But Auksinis from Sébastien Riffault is a marvellous wine and a great example of how Orange Wines should be.

Auksinis is a fascinating wine that accurately renders to the palate the grapes affected by the noble rot and the limestone soil where the vines are grown.

This producer has not missed a chance to surprise me.

For one more time, Sébastien Riffault surprising me and sent all the terroir theories to the garbage, proving that man is the most crucial terroir aspect.

Honestly, I did not know what kind of wine I had in front of me, and I treated it like an ordinary Sauvignon Blanc.

While I was tasting this wine, I realized that in a blind tasting, I would never find the variety or the origin. It is far from any Sauvignon Blanc I have ever tasted yet this is not a problem.

Although the score reflects its condition today, someone can clearly understand that 2 years earlier, one would have tasted an excellent terroir example.

In the official classification of 1855 for Sauternes and Barsac, Château d’Yquem rated so highly that it was given its own individual rank: 'Premier Cru Superieur'.

In Greece we say that 'The eyes buy first' and here we have got the perfect example.

It is an interesting well-aged wine, my first Croatian one, with a nutty and honey character that has passed its best but without being tired.