TOP TIPS FOR WINETASTING FROM A WINEMAKER • The aroma is of vital importance. Smelling the wine is 50 percent of the taste.
• Try things that you haven't tried before. Branch out and expose your palate to different wine varieties.
• There's never a wrong answer. Wine is very personal. Be confident in your own opinion.
States, Europe and Japan. The winemaking team share the responsibility of market support – truthfully, all enjoy the opportunity to experience new and different cultures! "The wine industry is a sensational
travel tool. Every region around the world has favoured winemaking techniques and travelling to other countries and learning about different varietals is widely encouraged. We are an industry where information sharing is promoted." As a regular judge on the Wine Show
circuit, Sarah also gains valuable insight into the varied wine styles that are continuously emerging in New Zealand. Sarah is quick to confirm that New Zealand has a serious place in the winemaking world. "Judging is a fantastic way to meet
people in the industry, to try national and international wines, build your pallet and become more aware of what New Zealand regions and winemakers are achieving. It may
seem really glamorous but it is hard work when you're judging up to 120 wines per day." Large-scale wine tasting can be hard on teeth.
"Eating olives between flights of red wine helps decrease tannin build up," suggests Sarah. "Also, drinking plenty of water is imperative to help rebalance the natural pH of your mouth." This harvest, Sarah says, the region has had
exceptional weather since Easter that assisted in producing concentrated flavours that are 'completely inspiring'. "A couple of months ago we were anticipating
a challenging season but that turned around completely. The quality of fruit we received was exceptional. When we walk through the winery at this time of the season, the air is full of delicious aromas of fermenting Sauvignon Blanc juice. It is an incredible feeling as a winemaker, the daunting but thrilling realisation that you have a year ahead to create the best wine possible." www.cloudybay.co.nz
WINERY ACTIVITY TIMELINE AT CLOUDY BAY
JANUARY: Preparing for the blending of our Pinot Noir and Chardonnay.
FEBRUARY: Blending of our Pinot Noir and Chardonnay. Rigorous cleaning and careful preparations within the winery for the upcoming harvest.
MARCH: The Vintage team arrives. Harvest of Chardonnay and Pinot Noir fruit for our sparkling wine, Pelorus.
APRIL: Harvesting of the Pinot Noir, Chardonnay, Sauvignon Blanc and aromatics.
MAY: Fermentations are in full swing. Harvest of late harvest fruit if the year provides. Pressing of Pinot Noir to barrel.
JUNE-JULY: Blending of Sauvignon Blanc. AUGUST: Blending of aromatics. SEPTEMBER: Bottling of Sauvignon Blanc. OCTOBER: Bottling of aromatics. NOVEMBER: Pelorus (sparkling) blending.
DECEMBER: Tirage of Pelorus. Second fermentation in the bottle.
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