Perhaps it really doesn’t matter what we or anyone else says of this or any other release of Cloudy Bay Sauvignon Blanc, they will sell out anyways. But you care about how the recent vitnages differ to each other, Team will propose that you’ll find more palate weight and slightly lower aromatics on the 2015 Sauvignon Blanc than in 2014.
Fermentation was carried out in stainless steel tanks, with approximately 10% of the juice fermented at warmer temperatures in old French oak barriques and large format oak vats. The resulting wine is described as having “vibrant citrus aromatics of grapefruit and kaffir lime”, opening out to reveal “ripe, juicy stone fruit and lemongrass”. Not a complicated wine as 2013 and 2012 by now. But probably you don't need that kindof complexity.
This wine should have become pricey because of some 30% drop in production. Still very very drinkable. You cant go wrong with Cloudy Bay SB. It’s just a matter of how much you are paying for that bottle.