Cloudy Bay

Cloudy Bay’s story begins with Australian winemaker David Hohnen, whose conviction in Marlborough’s potential led to the estate’s first vintage in 1985. Named after the bay charted by Captain Cook in 1770, the winery quickly earned international acclaim, with critics hailing its Sauvignon Blanc as among the finest in the world. This success was no accident: Marlborough’s free-draining alluvial soils and maritime climate proved ideal for Sauvignon Blanc, delivering the piercing aromatics and vibrant acidity that define the style. Over time, Cloudy Bay expanded its repertoire to include Chardonnay, Pinot Noir and the méthode traditionnelle Pelorus, each crafted with the same meticulous attention to detail.

Quality at Cloudy Bay is never left to chance. Vineyard yields are deliberately kept around 30% below the regional average to concentrate flavour, and parcels are managed individually to preserve character. The estate farms 163 blocks in Marlborough and two contrasting sites in Central Otago—Northburn’s rocky slopes and Calvert’s silty soils—producing Pinot Noir of poise and depth. A founding member of Sustainable Winegrowing New Zealand, Cloudy Bay champions organic practices, biodiversity and renewable energy, ensuring its wines reflect not only the purity of Marlborough and Otago but a commitment to the land that sustains them. From the iconic Sauvignon Blanc to the barrel-fermented Te Koko and the refined Te Wāhi Pinot Noir, every bottle is a testament to vision, craft and place.