The week in pictures

Cloudy Bay’s winemaker, Daniel Sorrell, was in town this week to launch the 2019 vintage of the iconic New Zealand Sauvignon. During a tasting of the newbie and two older vintages Sorrell revealed that he takes a Champagne approach to blending the wine in order to maintain its signature style.

In 2019 Sorrell harvested 86 different parcels across 350 hectares from the Rapaura, Fairhill, Renwick and Brancott sub-regions in the Wairau Valley, 62 of which made it into the final blend. Sorrell describes 2019 as a “classic” Cloudy Bay vintage. “It has everything we chase for in terms of character and flavour profile. We look for stone fruit and citrus flavours, elegance, balance, aromatic intensity, concentration, tension and acidity,” he said.

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