Cloudy Bay Good Pick Initiative Supports RSE Workers’ Small Business Ventures
When Ben Enock came to New Zealand for vineyard work in 2007, his primary aim was to pay for his children's education at home in Vanuatu.
In keeping with the brand’s evocative label, this year’s media celebration of 30 years took place under a shroud of thick Marlborough cloud and rain; at a four course lunch in the Marlborough Sounds. The celebration was also used to launch the 2015 Cloudy Bay Marlborough Sauvignon Blanc, which contains 10% of barrel fermented Sauvignon Blanc this year; the highest proportion ever.
“We have been intentionally growing that portion of barrel ferment in order to add structure and weight to the body of Cloudy Bay Sauvignon Blanc,” says Cloudy Bay senior winemaker Tim Heath.
