Cloudy Bay

Founded in 1985, Cloudy Bay reshaped the perception of New Zealand wine with a Sauvignon Blanc that captured the vibrancy of Marlborough’s terroir. What began as an ambitious pursuit by David Hohnen and winemaker Kevin Judd has since evolved into a distinguished portfolio that includes Chardonnay, Pinot Noir, and the sparkling Pelorus, alongside innovative expressions like Te Koko and Te Wāhi. Defined by precision and restraint, Cloudy Bay’s wines reflect both the character of their origins and the brand’s unwavering commitment to quality.

Cloudy Bay’s vineyards span Marlborough and Central Otago, each selected for their unique soils and microclimates. In Marlborough, free-draining stony soils shape the crisp, aromatic signature of Sauvignon Blanc, while the clay-rich Southern Valleys nurture structured Pinot Noir and Chardonnay. The Central Otago sites—Calvert and Northburn—bring contrasting elements to Te Wāhi, a Pinot Noir of depth and finesse. Sustainability remains central to Cloudy Bay’s philosophy, with organic farming practices in Central Otago and ongoing trials in Marlborough reinforcing a long-term commitment to the land.