The Cloudy Bay story is one of vision, adventure and captivating flavour. Read on to discover how a single sip of Sauvignon Blanc changed the world of wine for good.
Quality is our obsession, our hallmark, and our promise. We know making exceptional wines takes acute attention to detail in all aspects of wine production.
In the vineyards, our yields are around 30% lower than the regional average. In the winery, we use technology, taste and experience to select only the best grapes for each wine. It might mean fewer bottles, but it always means better wine.
Beyond the quality of our wines, we care most about protecting this place we call home. Cloudy Bay is a founding member of Sustainable Winegrowing New Zealand. In Central Otago, our vineyards are farmed organically. Selected Estate blocks in Marlborough are trialling organic practices to roll out across the remaining vineyards.
In 1983 David Hohnen tasted his first Marlborough Sauvignon Blanc. Captivated by its intensity, he began a journey to bottle the essence of Marlborough and share it with the world.
He and winemaker Kevin Judd launched Cloudy Bay in 1985 to international acclaim, with a Sauvignon Blanc that that put New Zealand wine on the map. Cloudy Bay joined Veuve Clicquot in 2003 and became part of the LVMH family in 2010.
Cloudy Bay’s legacy began in Marlborough with Sauvignon Blanc and now includes Chardonnay, Pinot Noir and Pelorus méthode traditionnelle. The spirit of adventure continues with Te Koko, a barrel-fermented Sauvignon Blanc, and Te Wahi, a sophisticated Central Otago Pinot Noir from our two special southern vineyards.
In Marlborough we farm 163 parcels of vines and 65 grower blocks. Those parcels closer to the Wairau River have stony, sandy and free-draining soils ideal for the iconic Sauvignon Blanc. Further south of the river in the Southern Valleys, the Pinot Noir and Chardonnay vineyards love the heavy clay-based soils. These soils and Marlborough’s maritime climate work in harmony to set the stage for Cloudy Bay’s captivating style of wine.
Cloudy Bay's two Central Otago vineyards have complementary terroirs. Calvert, in Bannockburn, has loamy, silty soils and gentle slopes that produce wines with fine tannins and silky textures. Northburn’s rocky, glacial soils and extreme slopes produce wines of structure and intensity. Blending grapes from the two contrasting sites gives the Cloudy Bay Te Wahi Pinot Noir its poise and power.
Without our winemaking crew, all we’d have is grapes. Meet the people behind the wines.
Meet our crew
Great wine by great people. From vineyard to bottle, our crew is is committed to unwavering quality. Read on to meet some of the key people at Cloudy Bay.
Sustainability is the lifeblood of winemaking, a practice hundreds if not thousands of years old. While there have been ebbs and flows in how New Zealand wineries manage their vineyards, many are now aware of their roles as guardians of the land rather than owners.