Cloudy Bay Late Harvest Riesling is sweet white wine made at Cloudy Bay Vineyards. It is made from late harvested riesling grapes with some botrytis affected fruit. Not many people know that Cloudy Bay make a dessert wine and it certainly isn’t as widely available as their other wines.
Cloudy Bay was established in 1985 by Kevin Judd and David Hohnen of Cape Mentelle Vineyards in Western Australia, and is today part of Estates & Wines. The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley, and long-term supply agreements with five Wairau Valley growers. The winery takes its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770.
The grapes for the Cloudy Bay Late Harvest Riesling come from two sites in the Fairhall and Brancott sub-regions. The fruit is hand-harvested with two passes of the vineyard to select the botrytis affected grapes, however a small portion of non-botrytised fruit is used too. The use of the non-botrytised Riesling helps to maintain fresh, natural acidity. After pressing each batch was fermented slowly over in oak barrels for 10 months prior to bottling. Residual Sugar 115 g/L.