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Marlborough calling Cloudy Bay Cloudy Bay's Sarah Burton makes wine work her way INNOVATION AND METICULOUS ATTENTION to detail are the guiding principles of Cloudy Bay. The team is committed to producing 'wines of region' and strives to enhance the pure, bracing flavours and stunning vibrancy naturally afforded by the climate and soils of Marlborough. Established in 1985 by great wine. Our job is to coax the best out of every grape whilst retaining their unique, vibrant and natural flavour profiles." Sarah Burton joined winemakers, Nick David Hohnen, Cloudy Bay Vineyards is situated in the Wairau Valley in Marlborough. Originally from Western Australia, the wine pioneer was impressed by an early bottling of New Zealand Sauvignon Blanc and recognised it's potential. After considerable research and many visits spanning the country, David purchased a piece of land in Marlborough and Cloudy Bay was born; taking its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. "Cloudy Bay is driven by quality," says Winemaker, Sarah Burton. "Simply put, if you put the effort into the vineyard and grow great fruit the winemaking process that follows is merely guiding the grapes into 96 | www.hermagazine.co.nz "We have a great dynamic at Cloudy Bay and we openly bounce ideas back and forth. There has been a strong culture from the beginning and continuing that with the next generation is imperative." Blampied-Lane and Tim Heath in 2009. After completing a Postgraduate Diploma in Viticulture and Oenology at Lincoln University, Sarah undertook vintages in Oregon, Bordeaux, Duoro Valley and Tuscany. She found an affinity with the Old World 'less is more' approach to viticulture and winemaking and so, upon her return to New Zealand, sought work at wineries with a similar philosophy. Today Sarah is responsible for the day-to-day running of the winery and management of the cellar team. "We have a great dynamic at Cloudy Bay and we openly bounce ideas back and forth," says Sarah. "There has been a strong culture from the beginning and continuing that with the next generation is imperative. We recently celebrated long service awards, with many team members receiving honours for 20 years of employment. Our culture is a big part of why the team is so committed to the company's continued success." There are 10 permanent staff working in the Cloudy Bay winery and over harvest time an additional 14 people from all around the world come onboard for 6-8 weeks. "We look for people with previous winery experience who complement our team. During harvest we work 12 hour shifts, seven days a week, ensuring fruit can be received at the winery at optimum ripeness. It is a challenging but rewarding time." The main varieties grown are Sauvignon Blanc, Chardonnay, and Pinot Noir with small blocks of Gewurztraminer, Riesling, and Pinot Gris. Cloudy Bay wines are exported to over 30 markets, the main ones being Australia, United Kingdom, the United