Cloudy Bay has been making this more full bodied style of Sauvignon Blanc since 2000. This is a blend of four of their Sauvignon Blanc vineyards located within the Rapaura and Renwick sub-regions. I've previously had the 2001 and 2006. 8% of this wine was aged in oak and about 33% went through malolactic fermentation. Purchased at auction for $35. Clear light lemon color. What a lovely wine. Full bodied and rich for a SB without the oak being overdone. Not on par with a Dageneau (in a good vintage) but you can see what the winemaker was trying for. Some grassy notes with spice and pear nuances. Nice full mouth feel on the finish. 93 points.