Cloudy Bay Vineyard

Cloudy Bay Vineyards, established in 1985 by David Hohnen, is a cornerstone of New Zealand’s wine industry. Named after the nearby coastal area christened by Captain James Cook in 1770, the winery quickly gained international acclaim for its Sauvignon Blanc. The unique terroir of Marlborough, with its cool climate and well-drained soils, provides ideal conditions for growing this varietal. Early vintages received high praise from critics, notably British wine writer Oz Clarke, who helped establish Cloudy Bay’s reputation for producing world-class white wines.

In 2003, Cloudy Bay was acquired by Veuve Clicquot, becoming part of the LVMH Moët Hennessy Louis Vuitton portfolio. This acquisition allowed the winery to expand its reach and continue innovating. In 2014, Cloudy Bay extended its operations to Central Otago, diversifying its offerings. The winery combines state-of-the-art technology with traditional techniques, focusing on sustainability and environmental stewardship. Cloudy Bay aims to be herbicide-free by 2025, reflecting its commitment to preserving the natural beauty of the region.

Cloudy Bay’s portfolio includes its iconic Sauvignon Blanc, known for its vibrant aromatics and balanced acidity, as well as Te Koko, a premium Sauvignon Blanc aged in old French oak barrels. The winery also produces Chardonnay, Pinot Noir, and the sparkling wine Pelorus, each crafted with the same dedication to quality and expression of terroir. Cloudy Bay continues to be a leader in the wine industry, celebrated for its exceptional wines and innovative practices.