What inspired the latest Sauvignon Blanc?
The 2013 vineyard blocks showed great natural fruit palate weight and intensity. So we kept the 2013 on the dry side, focusing on balance. The rich concentrated palate is balanced with a natural freshness.
What food would you pair with the new Sauvignon Blanc?
The 2013 goes extremely well with any seafood dish. The most recent stand out match I had was a Marlborough salmon fillet which had been sous vide in olive oil. The natural freshness really cut through the oiliness of the salmon.
When did you realize you wanted to be a wine maker?
I grew up on a fruit orchard in New Zealand so always understood the concept of growing seasons. From my university days I was always interested in trying new wines so after completing a biochemistry degree at university, winemaking was a given for me.
How do New Zealand wines compare with Old World wines?
We have very young vines still in New Zealand—the oldest being around 30 years. Our style in Marlborough is definitely lively, fresh, crisp, natural wines.
What is your absolute favorite thing to drink and why?
Champagne. It is both delicious and ceremonial.
If you were a wine, what would you be?
A Champagne—bubbly with great ageability.
What’s next for Cloudy Bay?
We are currently building a new wine cellar at the winery specifically designed for pinot noir wine making. It will be ready for the 2015 harvest.
Sarah Burton’s Cloudy Bay Sauvignon Blanc 2013 is available at Cold Storage.
