Cloudy Bay New Zealand, Sauvignon Blanc, Chardonnay, Pinot Noir - Red and White wines - Marlborough Wine & Central Otago Wine Region
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Reflecting on 40 Years of Cloudy Bay

September 22, 2025

We’ve been making world-class wine for four decades and this year we celebrated with a standout Sauvignon Blanc vintage. While Cloudy Bay continues to grow and innovate, it’s a great time to take a moment and see how far we’ve come. We sat down with John Flanagan; Viticulture Director, Nikolai St George; Director of Winemaking and Kat Mason; Wine Communication Manager, to talk about where we’ve been and where we’re off to next.

Looking back over Cloudy Bay’s 40-year journey, what stands out to you the most in terms of the brand’s evolution? 

 

John: That we’ve maintained and continued to grow our brand strength for 40 years, by not compromising on quality. Our aim is to produce the finest of New Zealand wines, every vintage, and we cannot take short-cuts that run the risk of damaging our reputation for doing so.

 

Nikolai: Being able to reach so many countries around the world and still be expanding.

 

Kat: It’s the way we have managed to stay true to our roots, even as we’ve evolved and grown. Since the beginning, quality has been at the heart of what we do – and although we’ve changed a lot since the 1980s (haven’t we all) – that core value remains.

nikolai walking through barrel hall
nikolai walking through barrel hall

What do you think it is about Cloudy Bay that has contributed to its continued success and relevance?

 

John: The fruit that we deliver into the winery must be capable of making wine that will be sold under the Cloudy Bay label, which means that there can be no compromises in the vineyards. Attention to detail and a single-minded focus on quality is at the heart of all that we do, each season. 

 

Kat: When I started here, I remember someone telling me, “It’s all about the wine” – and that has always stayed with me. For me, that’s what has kept Cloudy Bay relevant and successful. Whatever trends come and go – and whatever is happening in the world, whether it’s politics, policies, or even pandemics – the quality of the wine comes first. There’s a real sense of responsibility to honour the people that built this place, to reflect our place and vines in the best possible way, and to ensure that our customers aren’t disappointed. 

the red shed vineyard
the red shed vineyard
At Cloudy Bay, we don't have "second labels."

John Flanagan - Viticulture Director

As a winemaker / viticulturist, how have the techniques and methods at Cloudy Bay evolved over the last 40 years – and how do you balance that tradition with innovation to stay ahead of the world? 

 

John: As a viticulturist, the foundation of our work in the vineyards hasn’t changed over the 40 years. It starts with choosing great vineyard locations, which express the terroir in the wines and provide a consistency of style that Cloudy Bay is known for. Secondly, we reduce the yield from the vines to ensure we have intense concentration and power in the fruit, and we are able to achieve optimum ripeness every season. Harvest decisions are based on the taste of the fruit in the vineyard, which translates to exceptional wine in the bottle.

 

Nikolai: As a winemaker, lots of research and development focusing on quality and why we do certain things has really helped us build on what has been achieved in the past. We retain what helps make better wine and utilise technology only if there is a positive benefit from it.

vineyard row views
grapes on vines
vineyard row views
grapes on vines

Is there a moment or memory that best captures the spirit of Cloudy Bay for you? 

 

John: Many guests say that their visit to Cloudy Bay winery is a “bucket-list” experience, and something they feel they need to do within their lifetime. Earlier this year, one such guest was very much in that situation. Diagnosed with terminal cancer, he was compelled to visit Cloudy Bay while he still could, and to taste the fruit on the vine in a Cloudy Bay vineyard. I felt privileged to help make this wish happen for him, and to provide him with a full Cloudy Bay experience that exceeded his expectations. 

 

Kat: A few years ago, I was in a taxi with some guests from the USA and Australia who had travelled all this way just to visit Cloudy Bay for dinner. As we passed the sign at the entrance to the property, they broke into cheers and applause. I was initially rather surprised, but it reminded me how much this place means to people, it’s almost like a pilgrimage. Wherever I go in the world, whenever I mention I work for Cloudy Bay, people will so often have a story of when they first had Cloudy Bay wines: a South African taxi driver in Sydney who had it on the QE2 when it was moored outside Cape Town, a journalist who had it at a dinner in Paris, and so so many weddings and celebrations.

pelorus rose tower
pelorus rose tower

Looking to the future, describe what you want to see for the brand and its impact on future generations. 

 

John: Life's too short to not drink great wine!

 

Kat: Continue being guardians of a legacy.

 

Nikolai: Build on being a leader, not a follower. 

 

As we wrap up the 40th celebrations, we’re looking forward to what’s coming next. Our 2025 Sauvignon Blanc vintage release is just around the corner and while we wait, we’ll continue crafting wines that bring people together and always remain leaders, not followers in our market. 

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