Cloudy Bay
Summary
Cloudy Bay, established in 1985 and now owned by LVMH, operates 250 hectares across Marlborough's diverse sub-regions, producing primarily Sauvignon Blanc from free-draining Wairau Valley soils alongside Pinot Noir and Chardonnay from clay-rich Southern Valleys sites. Their pioneering role in defining New Zealand's signature wine style combines precise vineyard management with tailored production methods, from stainless steel fermentation for their flagship Sauvignon Blanc to wild yeast and oak aging for their alternative Te Koko expression.
Heritage & Leadership
Cloudy Bay was established in 1985 by David Hohnen, who had previously founded Cape Mentelle in Western Australia. The winery takes its name from the nearby bay of the same name, which was discovered and named by Captain James Cook during his voyage to New Zealand in 1770s. Located in the Marlborough region at the northeastern tip of New Zealand's South Island, Cloudy Bay was among the first five wineries to be established in Marlborough.
In 2003, Cloudy Bay became part of the LVMH (Moët Hennessy Louis Vuitton) portfolio. The winery is currently led by Estate Director Yang Shen and Technical Director Jim White, who oversee all aspects of vineyard management and winemaking. Under their guidance, Cloudy Bay has maintained its focus on producing wines that express the distinctive character of the Marlborough region.
Vineyards & Wines
Cloudy Bay manages approximately 250 hectares of vineyards spread across prime locations in Marlborough's Wairau Valley and Southern Valleys. The estate's vineyards are situated in several sub-regions including Rapaura, Renwick, and Brancott Valley, each contributing different characteristics to the final wines based on their specific soil compositions and microclimates.
The vineyards are primarily planted to Sauvignon Blanc, which accounts for the majority of production, alongside Chardonnay and Pinot Noir. The Wairau Valley vineyards feature free-draining, gravelly soils that produce the vibrant, aromatic Sauvignon Blanc for which the estate is known. The Southern Valleys sites, with their higher clay content, are particularly suited to Pinot Noir and Chardonnay production.
Cloudy Bay's wine portfolio includes their Sauvignon Blanc, first released in 1986, and Te Koko, an alternative expression of Sauvignon Blanc fermented with wild yeasts and aged in French oak. The estate also produces Chardonnay and Pinot Noir from Marlborough, as well as Te Wahi, a Pinot Noir sourced from Central Otago vineyards in the southern part of the South Island.
Philosophy & Practice
Cloudy Bay's winemaking philosophy centers on expressing the unique characteristics of Marlborough's terroir while maintaining consistent quality. The estate is certified by Sustainable Winegrowing New Zealand, adhering to practices that protect the environment and ensure long-term vineyard health.
Harvest methods vary by wine, with hand-picking employed for premium offerings and selective machine harvesting for other wines. The winemaking approach differs by product: the standard Sauvignon Blanc undergoes temperature-controlled fermentation in stainless steel to preserve freshness and aromatic intensity, while Te Koko ferments with indigenous yeasts in French oak barrels, followed by 16 months of aging.
For their Pinot Noir production, Cloudy Bay utilizes open-top fermenters with a combination of hand plunging and gentle pump-overs to extract color and tannin. The wines then mature in French oak barrels, with the percentage of new oak and aging time calibrated to each wine's requirements. This technical precision in both vineyard management and cellar work underpins Cloudy Bay's consistent house style across vintages.