“Harvest is a time of high energy and excitement. Months of work is put in by the vineyard teams to reach this point. Seeing the fruit reach its full potential is so rewarding for everyone.”
Hannah Ternent, Technical Viticulturist
As summer leaves the Southern Hemisphere, harvest time begins at Cloudy Bay and that’s when Hannah Ternent, our Technical Viticulturist, gets the busiest (and most excited). During harvest there is a huge amount of work that goes into picking the fruit at its optimum and it can’t be done without the incredible team of people that help.
How we harvest
We use a mixture of both bespoke machinery and traditional hand harvesting of our fruit. This approach ensures we only select the best fruit to be sent into the winery. Everyone is trained to spot any imperfections in the fruit, which gets left behind on the vine if it doesn’t meet the grade.
Different fruits are staggered to make sure each variety ripens perfectly. We start with our Pelorus fruit and end with the Sauvignon Blanc – with our Pinot Noir and Chardonnay fruit in the middle. This approach means we can be really focused on selecting the best fruits, so your glass of Cloudy Bay is always exceptional.
Every harvest is full of good laughs and fun. No matter how hard the work is, it’s always worth it and we look forward to catching up again the following year to bring the best wines to the world. Bring on 2025!
