What is a 2016 Sauvignon Blanc doing on the shelves? Well, it’s the current vintage of the Cloudy Bay’s big wine, which was made from the quickly-picked crop (everything gathered within one week) of an exceptionally dry vintage. Let’s answer the compulsory questions before opening it: it was pressed for a day, then fermented in French barrels (the smaller part of it was new oak) with local yeast. Ageing happened in the same barrels. That’s how a New Zealand Sauvignon Blanc becomes noble – the place of loudness is taken up by sophistication. Perfume is born out of the fruit and sandalwood from the barrel, the thing that is lively acidity in other places is now freshness and purity. Long, delicious and truly noble. A real experience.