Our early passion for Chardonnay began in large part because of Kevin Judd’s expertise with the variety. His focus on balance and finesse impressed David Hohnen (himself a big fan of Burgundy Chardonnays) and laid the groundwork for what would become one of our most elegant and food-friendly wines.

The idea to create a Cloudy Bay sparkling wine started bubbling early. Not long after the first vintage, David Hohnen reached out to his old friend Harold Osborne, a legendary figure in the American wine industry. The vision was to use the time-honoured méthode traditionnelle of Champagne to invoke Marlborough’s unique terroir and create something new.

He travelled to New Zealand and created the first Pelorus vintage in 1987. A classic was born and named for Pelorus Jack, a famous dolphin who welcomed travellers arriving in the Marlborough Sounds. Like its mammalian namesake, Pelorus is synonymous with celebrations.

The first experiments with Pinot Noir began in 1989. But it was not until 1994 that Kevin Judd and James Healy achieved a wine they believed befit the Cloudy Bay name. Balanced, lively, and richly fruited, it’s an approachable Pinot Noir with complex savoury notes and a silky texture. It’s the wine we say is perfect for when you’ve been invited over for dinner and are not sure what’s on the menu: it goes with everything.

When fire claimed the original villa (fondly known as ‘the shack’) that our founder David Hohnen had lived in, we commissioned architects Tim Greer and Paul Rolfe to create a new Shack that was modern, comfortable, and fit perfectly within the landscape.

Now, The Shack serves as our Marlborough brand home, offering an immersive experience of the Cloudy Bay. The luxurious self-contained guesthouse contains four ensuite bedrooms, a gourmet kitchen and modern living spaces. Accommodating up to eight guests, the villa boasts views of the breathtaking Richmond Ranges and Cloudy Bay vines.