Cloudy Bay Vineyards

Cloudy Bay Vineyards was established in 1985 by David Hohnen, making it one of the earliest wineries in the Marlborough region. The winery takes its name from Cloudy Bay, the body of water named by Captain James Cook in 1770. From its first releases, the estate brought New Zealand Sauvignon Blanc to international attention, fundamentally shaping how the world perceived New Zealand wine. In 2003, Veuve Clicquot acquired the producer, bringing it into the LVMH luxury group where it remains today.

• Founded 1985 by David Hohnen as a Marlborough pioneer
• Named after the bay christened by Captain James Cook in 1770
• Instrumental in establishing New Zealand's global white wine reputation in the 1980s
• Acquired by Veuve Clicquot in 2003, now part of LVMH

The estate operates across two of New Zealand's most celebrated wine regions. In Marlborough, Cloudy Bay manages 163 estate vineyard parcels plus 65 grower blocks, covering over 400 hectares total. The Wairau Valley sites feature gravelly alluvial soils that are stony, sandy, and free-draining, while the Southern Valleys contribute parcels on heavy clay-based soils. In 2014, the estate expanded to Central Otago through the purchase of Northburn Station, adding vineyards that now hold BioGro organic certification. Cellar doors operate in both Marlborough and Central Otago.

• 163 estate parcels plus 65 grower blocks in Marlborough
• Wairau Valley: gravelly, stony, free-draining alluvial soils
• Southern Valleys: heavy clay-based soils contributing complexity
• Central Otago expansion in 2014 via Northburn Station purchase, BioGro certified

Marlborough benefits from a maritime climate with warm days and cool nights, recording the longest sunshine hours in New Zealand. Average temperatures run half a degree cooler than Sancerre, a comparison that helps explain the region's capacity to produce intensely aromatic whites with fine natural acidity. This combination of abundant sunshine and cool temperatures is central to the fresh, vibrant style that defines Cloudy Bay's wines.

• Maritime climate with long, warm days and cool nights
• Longest sunshine hours of any New Zealand wine region
• Average temperature half a degree lower than Sancerre
• Cool conditions preserve natural acidity and aromatic intensity

Sauvignon Blanc represents the majority of production and remains the estate's flagship, characterised by tropical fruit, citrus, and minerality. Beyond Sauvignon Blanc, Cloudy Bay produces Chardonnay with a focus on balance and elegance, Marlborough Pinot Noir with silky characteristics, and Central Otago Pinot Noir with greater structure and intensity. The portfolio also includes méthode traditionnelle sparkling wine, Gewurztraminer, Riesling, and Pinot Gris.

• Sauvignon Blanc: tropical fruit, citrus, minerality; majority of production
• Chardonnay: balanced and elegant in style
• Marlborough Pinot Noir: silky texture; Central Otago Pinot Noir: structured and intense
• Full portfolio includes sparkling, Gewurztraminer, Riesling, and Pinot Gris

Cloudy Bay has been a member of Sustainable Winegrowing New Zealand since 1994, placing sustainability at the core of its operations from an early stage. The Central Otago vineyards at Northburn Station carry BioGro organic certification, reflecting the estate's commitment to organic viticulture in that region.

• Member of Sustainable Winegrowing New Zealand since 1994
• Central Otago vineyards certified organic under BioGro
• Sustainability embedded across both Marlborough and Central Otago operations