This round's on Cloudy Bay’s Sarah Burton

SINGAPORE — The name Cloudy Bay is synonymous with some of the finest expressions of New Zealand sauvignon blanc from the Marlborough region. It’s a New World classic that manages to deliver the goods year after year.

“The Cloudy Bay Pelorus, Te Koko, chardonnay and pinot noir all have a place in our range and are certainly many people’s favourite wine from our range, but the sauvignon blanc is definitely our shining star,” said Sarah Burton, a wine-maker with the renowned winery.

She has been with the winery since 2009 and feels the key things that set Cloudy Bay apart from its New World contemporaries include attention to detail, consistency of quality, and scarcity of wine.

Burton found an affinity with the Old World “less is more” approach to viticulture and wine-making early in her career and, upon her return to New Zealand, sought to work with wineries with a similar philosophy. She added: “Cloudy Bay was established in 1985 so, next year, we will be harvesting our 30th vintage.

“Cloudy Bay is extremely young in the world of wine, but it is one of the oldest wineries in New Zealand. Our chardonnay and pinot noir are all made in a very hands-off traditional Old World method of wine-making, but we make a New World style of sauvignon blanc, with crisp, vibrant flavours.”

And that’s a style anyone can appreciate.

Q: How good is the 2013 sauvignon blanc compared with the last three vintages?

A: 2013 was a fantastic harvest. The wine has well-defined lemon lime and grapefruit on the nose and a well-rounded rich textural mid-palate with a crisp, fresh finish. It is more mineral and citrus driven than previous vintages.

Q: Favourite tipple after wine?

A: Gin and tonic — a refreshing, floral and vibrantly fragrant drink.

Q: Most inspiring dish and wine pairing you’ve had recently?

A: Fresh scallops, pan-seared lightly, with lemon juice, salt and pepper matched with the Cloudy Bay sauvignon blanc; there is elegance in simplicity.

Q: Your preferred poison when stranded alone on a desert island?

A: Champagne — it is refreshing and always creates an air of excitement no matter what the situation.

Q: Is the idea of wine cocktails a great way to enjoy less impressive vintages, or just a can of worms?

A: A complete can of worms. A wine-maker’s job is to craft a wine from the best grapes possible. It is an insult to him to use these wines in cocktails. DON MENDOZA

The Cloudy Bay Sauvignon Blanc 2013 is available at Cold Storage and Jasons for S$55.60, and at selected fine-wine retailers.