So there I was as Southern Rock Seafood in Bangsar the other day to celebrate Cloudy Bay's 30th Anniversary over a casual wine-pairing session. The estate’s 2015 vintage was revealed too, a vintage boasting in overall provenance of Cloudy Bay wines. In addition, the pairing session also showcased Cloudy Bay’s flagship wines, Cloudy Bay Chardonnay 2013 – the intriguing, textural wine with pure fruit flavours and the Cloudy Bay Pinot Noir 2013 – the inviting red still wine.
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| Cloudy Bay’s 30th Anniversary Vintage with Ian Morden @ Southern Rock Seafood, Bangsar |
In 1985, Cloudy Bay captivated the wine world with its fresh, aromatic and vibrant Sauvignon Blanc. With an innovative spirit and devotion to the highest quality, Cloudy Bay put the New Zealand wine industry on the map and secured its place as the genuine, authentic Sauvignon Blanc. That afternoon at Southern Rock Seafood, the spirit of the estate continues its drive for excellence in an interactive media engagement, hosted by Cloudy Bay’s visiting Estate Director, Ian Morden.
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| The venue, Southern Rock Seafood in Bangsar, KL |
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| Cloudy Bay’s visiting Estate Director, Ian Morden |
Guests were welcomed to the venue with a glass of Cloudy Bay Sauvignon Blanc 2015 and were brought through a journey on how Cloudy Bay’s 30th Anniversary vintage came about. Despite the adversity due to the season’s drought-like conditions, the 2015 vintage is a fresh and vibrant hallmark expression of a Marlborough Sauvignon Blanc produced.
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| Cloudy Bay Sauvignon Blanc 2015 |
The event kicked off with a serving of Cloudy Bay oysters and Irish Gallagher specials suggested to be paired with the Cloudy Bay Sauvignon Blanc 2015, bringing out the acidity and fruitiness of the sauvignon blanc and intensifying the flavors of the oysters. Guests were also invited to pair the oysters with Cloudy Bay Chardonnay 2013. Ian Morden pointed out that the pairing help accent the mineral qualities of the oysters, making the entire combination taste fresh and reminiscent of the bay where it originated from.
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| Cloudy Bay oysters, paired with Cloudy Bay Sauvignon Blanc 2015 |
It was also revealed that the shellfish, presented during the pairing was from the same bay as the leading New Zealand wine – Cloudy Bay. Josh Green, owner of Southern Rock Seafood explained that the oysters and clams paired so effortlessly well with Cloudy Bay wines as it origins can be traced back to the bay where it all begun.
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| Josh Green, owner of Southern Rock Seafood speaking to us about his oysters |
The Cloudy Bay Sauvignon Blanc 2015 and Cloudy Bay Chardonnay 2013 were paired next with freshly flown-in diamond shell clams. It was a harmonious match with Cloudy Bay Sauvignon Blanc 2015, which boosted the sweetness of the juicy clams. The very same clams were then tasted alongside with Cloudy Bay Chardonnay 2013, which yielded a very well-rounded and refreshing finish. This further reveals the versatility and structure of Cloudy Bay wines.
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| The Cloudy Bay Sauvignon Blanc 2015 and Cloudy Bay Chardonnay 2013 paired with freshly flown-in diamond shell clams |
Tasmanian Petuna Ocean Trout was served next accompanied with a glass of Cloudy Bay Pinot Noir 2013. The chalky tannic flavors of the Pinot Noir coupled with the heartier ocean trout was an ideal match, accentuating a great persistence and structure of this medium bodied red wine.
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| Tasmanian Petuna Ocean Trout |
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| Pretty ladies serving us Cloudy Bay wines |
As the afternoon wound to a close, Ian Morden reminded guests that Cloudy Bay wines are not only excellent with shellfish but a wide array of food, perfectly showcasing structure and textural intrigue to the palate. As Cloudy Bay wines continued to pour at Southern Rock Seafood, Ian Morden spoke about the remarkable stories of the world class estate, opening a window of the history of Cloudy Bay and the Marlborough wine region through the estate’s 30th anniversary vintage, the Cloudy Bay Sauvignon Blanc 2015.
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