Wine · Blenheim, Marlborough
Cloudy Bay
The Marlborough winery that put New Zealand Sauvignon Blanc on the world map.
- Founded
- 1985
- Founded by
- David Hohnen
- Based in
- Blenheim, Marlborough
Making it since
1985
Their story
Cloudy Bay sits in Marlborough's Wairau Valley, a few miles northwest of Blenheim, and takes its name from the stretch of coast that Captain Cook charted in 1770. Australian winemaker David Hohnen, already known for Cape Mentelle in Margaret River, founded it in 1985.
Its early Sauvignon Blancs drew attention abroad at a time when few people had tasted New Zealand wine, and the winery became one of the country's first well-known exports. Veuve Clicquot took full ownership in 2003 when Hohnen sold his remaining shares, and Cloudy Bay is now part of LVMH.
In 2014 it bought the Northburn Station vineyards in Central Otago, its first step outside Marlborough, which now supply its Te Wahi Pinot Noir.
How it's made
Most of the production is Marlborough Sauvignon Blanc. The range also includes Te Koko, a wild-fermented, barrel-aged Sauvignon Blanc, Pelorus sparkling wine made in the traditional method, Chardonnay, and Pinot Noir from both Marlborough and Central Otago.
Why we carry them
Cloudy Bay is the benchmark many of us measure Marlborough Sauvignon Blanc against. If you have only had the classic bottling, try Te Koko to see a richer, barrel-aged take on the grape.
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