Cloudy Bay

Founded in 1985 by David Hohnen, Cloudy Bay was one of the first wineries to establish itself in Marlborough, New Zealand. Its name comes from the bay discovered by Captain James Cook in 1770, known for its cloudy appearance caused by sediment carried by floodwaters. Since its beginnings, Cloudy Bay has been a pioneer in crafting Sauvignon Blanc, putting New Zealand on the global wine map.

The winery was acquired by Veuve Clicquot in the 1990s and has been part of the international luxury group LVMH Louis Vuitton Moët Hennessy since 2003. Cloudy Bay owns vineyards in Marlborough and Central Otago, two of New Zealand’s most iconic wine regions. The soils are deep, with gravel, alluvial silt and clay, providing excellent drainage. The climate is maritime, with warm days and cool nights, favouring optimal grape ripening and intense aromatic profiles.

The main varieties grown at Cloudy Bay are Sauvignon Blanc, Chardonnay and Pinot Noir. They also work with Gewürztraminer, Riesling and Pinot Gris. The winery is equipped with modern, cutting‑edge facilities.

Sustainable viticulture is practised, with hand harvesting and strict grape selection. Fermentation takes place mainly in stainless‑steel tanks, although a small proportion is fermented in French oak barrels. The wine rests on its lees before the final blend, always seeking the highest expression of the terroir.