REAL passionfruit

I have been privileged over the past few days to partake of a minute vertical of Cloudy Bay's most recent Sauvignon Blancs, 2006 and 2007. And man are they different. 2006 is all about the fruit, very forward tropicals with an emphasis on passionfruit and lemon accompanying the gooseberries. 2007 was more tight, less forward fruity, as might be expected, but with a lingering, fuller palate - passionfruit was still present on the nose, accompanied by increased citrus and notes of granny smith apples. Both are built to last. Scores? 2006 = 88; 2007 = 90.
Cloudy Bay is one of the premier New Zealand wine producers, established in 1985. They are located on the South Island, in the cool climate Marlborough region - which has itself gained world-wide repute for sauvignon blanc. Cloudy Bay not only produces the lovely complex wines I just reviewed, but also creates a very interesting oaked Sauvignon (Te Koko), a Chardonnay, a Pinot Noir, a Riesling, and a sparkling (Pelorus). Their wines are a tad pricey, but are most definitely worth every cent.
Now, throughout this decadence of New Zealand splendour, while the family was gathered together to celebrate the holidays, my brother went on a bit of a diatribe about the fact that REAL passionfruit is a scent that is simply not appreciated outside the Antipodes these days - and that many are so accustomed to the fake passionfruit smells one encounters in, for example, yogurt flavours, that we have lost touch with the beauty of true passionfruit odors. He also went on to assert that the passionfruit nose on Cloudy Bay was indeed of a TRUE and not a fake passionfruit nature. Now, after some research, RM has some interesting chemical facts to share with you, gentle readers, regarding...stay tuned!