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Cloudy Bay Marlborough Gewurztraminer

expert reviews about

Cloudy Bay Marlborough Gewurztraminer

Expert Reviews

Michael Cooper (2008 Vintage) says
Top vintages of this wine are distinctly Alsace-like — highly perfumed, weighty, complex and rounded. The 2008, fermented and matured in old French oak barrels, is full-bodied, rich and complex, in a medium-dry style (8 grams/litre of residual sugar), with concentrated, citrusy, spicy flavours, showing lovely depth and harmony.
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
To experience the Cloudy Bay magic at its most spellbinding, try the rare, less fashionable wines, made in small volumes. Top vintages of this wine are distinctly Alsace-like - highly perfumed, weighty, complex and rounded. The 2007, fermented and matured for six months in old French oak barrels, is light lemon/green, with a voluminous bouquet. Mouthfilling, with greater complexity than most New Zealand Gewurztraminers, it's a medium-dry style (8.6 grams/litre of residual sugar), with a rich array of lychee, ginger and spice flavours, gentle acidity and a well-rounded finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
To experience the Cloudy Bay magic at its most spellbinding, try the rare, less-fashionable wines, made in small volumes. The 2002 vintage, grown at Rapaura and in the Brancott Valley, was harvested at an average of 25.5 brix and fermented with indigenous yeasts and lees-aged in old French oak barrels. Light and youthful in colour, it is richly perfumed, big-bodied (14.4 per cent alcohol) and rounded, with concentrated pear, spice and lychee flavours, plus the almost earthy complexity typical of the label.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
To experience the Cloudy Bay magic at its most spellbinding, try the rare, less fashionable wines, made in small volumes. The stunning 2001 vintage grown at Rapaura and in the Brancott Valley, was harvested at an average of over 25 brix, and fermented with indigenous yeasts and lees-aged in old French oak barrels. Robust (14.8 per cent alcohol) and well-rounded, it's an opulent, lush wine with seductive depth of citrus, pear and spice flavours and a slightly earthy complexity. It offers the substantial body weight and deliciously soft texture found in the classic Gewurztraminers of Alsace.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Cloudy Bay doesn't make a Gewurztraminer every year, but the 1997 was very Alsace-like and the 2000 is again strikingly good. Fermented and matured for six months in old oak barrels, it's a very weighty wine, light yellow, with lovely ripeness, richness and roundness. An unusually complex wine, with peachy, citrusy, spicy, almost slightly earthy flavours and a slightly sweet (eight grams per litre of sugar) finish, it's already delicious.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
On sale only at the winery, the superb 1997 vintage is a strapping wine (14.5 per cent alcohol) with ultra-ripe flavours. Reminiscent of an Alsace vendange tardive (late harvest) style, it offers beautifully concentrated flavours of lychees and spice, soft and lush.
Buyer's Guide to New Zealand Wines

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