Wine detail

Cloudy Bay

Sauvignon Blanc

Marlborough

2024

Vintage

Varietal

Sauvignon Blanc

Peak 2026-2028

Where it is, November 2026

At Peak: inside the peak window (2026-2028), within the full drinking arc.

This bottle is in its peak window through 2028, with a drinking horizon to 2030.

The ‘24 Sauvignon Blanc.

Cloudy Bay Sauvignon Blanc 2024 is from Marlborough, New Zealand.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2024-2030Peak window 2026-2028

The peak window sits inside the broader full drinking arc.

Tasting note

Cloudy Bay Sauvignon Blanc 2024 has a medium body and fresh acidity.

The 2024 vintage

Cloudy Bay's 2024 Sauvignon Blanc comes from Marlborough, New Zealand.

About Cloudy Bay

Cloudy Bay's Sauvignon Blanc comes from Marlborough, New Zealand.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Grilled scallops with lemon butter and chives

The pairing is scaled to the wine's medium body.

Pan-seared sea bass with cilantro lime salsa

The wine's fresh acidity keeps the pairing lively.

Roasted asparagus with garlic and sea salt

The pairing also suits the wine's medium body.

More from Marlborough

Frequently Asked

What is Cloudy Bay Sauvignon Blanc 2024?

Cloudy Bay Sauvignon Blanc 2024 is from Marlborough, New Zealand.

What does Cloudy Bay Sauvignon Blanc 2024 taste like?

Cloudy Bay Sauvignon Blanc 2024 has a medium body and fresh acidity.

When should Cloudy Bay Sauvignon Blanc 2024 be opened?

The canonical CAI full drinking arc is 2024-2030. Within that arc, the peak window is 2026-2028. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Cloudy Bay Sauvignon Blanc 2024?

Pair this wine with Grilled scallops with lemon butter and chives; Pan-seared sea bass with cilantro lime salsa; or Roasted asparagus with garlic and sea salt.