Cloudy Bay

Cloudy Bay was established in 1985 by Australian winemaker David Hohnen, who had already founded Cape Mentelle in Margaret River, and Kevin Judd, who became its founding winemaker. In 1983, visiting Kiwi winemakers left Hohnen bottles of Marlborough Sauvignon Blanc; captivated by its aromatics, he flew to New Zealand, attended the Auckland wine show, and met Judd. The winery takes its name from the coastal bay charted by Captain James Cook during his 1770 voyage to New Zealand. Their first vintage in 1985, produced before the winery had its own facility, involved trucking grapes from Marlborough north to Gisborne for vinification. The winery buildings in Marlborough's Wairau Valley, approximately 8 kilometres north-west of Blenheim, were completed in time for the 1986 vintage.

• Founded 1985 by David Hohnen (Cape Mentelle, Margaret River) and winemaker Kevin Judd; one of the first five Marlborough wineries
• Named after the bay chartered by Captain James Cook in 1770, later officially recognised as Te Koko-o-Kupe / Cloudy Bay in 2014
• Winery located in Marlborough's Wairau Valley, approximately 8 km north-west of Blenheim, South Island, New Zealand
• Acquired by Champagne house Veuve Clicquot in 2003 (majority stake from 1991); now fully part of LVMH's Moët Hennessy wines and spirits division

Cloudy Bay's importance to New Zealand wine extends far beyond a single producer. Before the late 1980s, New Zealand wine was virtually unknown internationally. Cloudy Bay's early Sauvignon Blancs attracted the attention of influential British critics including Oz Clarke, who praised their clarity and aromatic drive, writing that New Zealand Sauvignon Blanc was arguably the world's best. Chardonnay followed as a second variety in 1986, and Pelorus sparkling wine launched in 1987, quickly becoming one of New Zealand's best-known méthode traditionnelle wines. Pinot Noir experiments began in 1989, with the first commercial release in 1994 after the team was satisfied with balance and structure. In 2001 winemaker James Healy and Kevin Judd developed Te Koko, a wild-yeast, barrel-fermented Sauvignon Blanc that challenged prevailing assumptions about the variety.

• First vintages praised by Oz Clarke and other British critics; credited as catalyst for Marlborough's international recognition
• Chardonnay added 1986; Pelorus méthode traditionnelle sparkling launched 1987; first commercial Pinot Noir released 1994
• Te Koko barrel-fermented Sauvignon Blanc launched 2000, introducing a new premium style to New Zealand wine
• Kevin Judd served as founding winemaker from 1985 to 2009; Jim White later became Technical Director and Winemaker

Cloudy Bay's Sauvignon Blanc vineyards sit across three sub-regions in the heart of the Wairau Valley. Free-draining gravelly alluvial soils near the Wairau River are ideal for Sauvignon Blanc, while heavier clay soils in the Southern Valleys suit Pinot Noir and Chardonnay. The flagship Sauvignon Blanc is fermented primarily in stainless steel tanks at cool temperatures to preserve aromatics, with just 4% or less of the blend fermented in old French oak barriques and large-format oak vats. Vineyard yields are kept approximately 30% below the regional average to concentrate flavour and express site character. In Central Otago, the Northburn vineyard on glacial soils at Lake Dunstan's steep east bank contributes structure and intensity, while the Calvert vineyard in Bannockburn's silty, loamy ancient lakebed soils produces opulent, fragrant fruit.

• Sauvignon Blanc: stainless-steel fermentation with only 4% or less in old French oak; 163 parcels and 65 grower blocks across Wairau Valley sub-regions
• Yields approximately 30% below Marlborough regional average; selective harvesting and individual parcel management
• Southern Valleys clay soils used for Pinot Noir and Chardonnay; contrasts with the stony, free-draining Wairau Valley floor
• Central Otago: Northburn (rocky glacial soils, structure) blended with Calvert, Bannockburn (silty loam, opulence) for Te Wahi Pinot Noir

While Sauvignon Blanc is the foundation of Cloudy Bay's reputation, the producer has built a considered portfolio across multiple varieties. The flagship Sauvignon Blanc is complemented by Te Koko, launched in 2000, which is barrel-fermented with indigenous wild yeasts in French oak (less than 10% new) and released as a matured wine with textural complexity and savoury depth. Chardonnay, introduced in 1986, is aged in French oak for approximately 11 months with an emphasis on balance and a Burgundian sensibility. Pelorus, launched in 1987 and named for Pelorus Jack, a famous dolphin that escorted ships through Cook Strait, is a méthode traditionnelle sparkling wine made from Chardonnay and Pinot Noir aged on lees for a minimum of 24 months. Te Wahi Pinot Noir, first vintage 2014 and released 2016, comes exclusively from the two contrasting Central Otago vineyards. A Founders' Cellar range of small-batch experimental wines is made in the renovated 2022 cellar facility.

• Sauvignon Blanc (Marlborough): flagship; stainless-steel fermentation, multiple Wairau Valley parcels, benchmark style since 1985
• Te Koko Sauvignon Blanc: launched 2000; wild-yeast barrel fermentation in French oak (less than 10% new), savoury and textural
• Pelorus: méthode traditionnelle sparkling from Chardonnay and Pinot Noir; minimum 24 months on lees; launched 1987
• Te Wahi Pinot Noir: Central Otago only; first vintage 2014, released 2016; Northburn (structure) and Calvert, Bannockburn (elegance)

Cloudy Bay occupies an unusual position as both a globally recognised luxury brand and a critically respected producer. Ownership within the LVMH Moët Hennessy portfolio alongside estates such as Château d'Yquem provides distribution infrastructure across 80 or more countries, while the winery's founding story and terroir focus maintain critical credibility. Te Koko has consistently received scores in the 90 to 95 point range from major critics including Wine Spectator and Robert Parker's Wine Advocate. Te Wahi has received 94-point scores from both Wine Spectator and Wine Advocate for recent vintages. The flagship Sauvignon Blanc has scored 92 or higher from Wine Spectator for recent releases including the 2025 vintage. Sauvignon Blanc constitutes the core of production and is distributed across more than 30 countries.

• LVMH Moët Hennessy portfolio since 2003; distributed in 30+ countries with premium positioning in UK, USA, Australia, and Asian markets
• Te Koko: 90-95 points range from Wine Spectator and Wine Advocate across multiple vintages
• Te Wahi: 94 points from Wine Spectator and Wine Advocate for the 2019 vintage
• 2025 Sauvignon Blanc scored 92 points from Wine Spectator; 2025 marked the winery's 40th anniversary vintage

Cloudy Bay's influence on New Zealand wine and global perceptions of Sauvignon Blanc is difficult to overstate. The winery transformed Marlborough from a little-known region into one of the world's most recognised appellations for the variety. On the sustainability front, Cloudy Bay is a founding member of Sustainable Winegrowing New Zealand, farms its Central Otago vineyards organically, and is trialling organic practices across selected Marlborough estate blocks. In 2022, the original cellar building was renovated into the Founders' Cellar, a small-batch winemaking and visitor facility that achieved a rare 5 Green Star built rating in New Zealand. In 2025 the winery celebrated its 40th anniversary with the release of the 2025 Sauvignon Blanc vintage and a multi-day event for international trade guests.

• Founding member of Sustainable Winegrowing New Zealand; Central Otago vineyards farmed organically
• Founders' Cellar renovation completed 2022; achieved 5 Green Star built rating, one of New Zealand's highest sustainability certifications for buildings
• 40th anniversary celebrated in 2025 with release of the 2025 Sauvignon Blanc vintage
• Established the Marlborough Sauvignon Blanc category as a globally recognised style; educational benchmark alongside Loire Valley comparators such as Sancerre and Pouilly-Fumé