| Region of production: | Marlborough GI |
| Winery Location: | Blenheim, Marlborough |
| Year Established: | 1985 |
Vineyard Holdings
N/A
Top Wines Produced & Inaugural Vintages
- Pelorus (Marlborough GI): Chardonnay and Pinot Noir. Traditional method sparkling wine. Base wines fermented in a combination of stainless steel, oak vats, and barrels. Aged on lees a minimum of two years. Non-vintage, first produced 1987.
- Sauvignon Blanc (Marlborough GI): Fermented almost entirely in stainless steel, with a small percentage vinified in oak. Inaugural vintage 1985.
- Sauvignon Blanc Te Koko (Marlborough GI): Fermented with indigenous yeasts in barrel, with a small percentage new. Aged on lees in barrel for 15 months. Inaugural vintage 1996.
- Chardonnay (Marlborough GI): Fermented in barrel, 15% new. Aged 11 months, with roughly 25% of the wine undergoing malolactic fermentation. Inaugural vintage 1986.
- Pinot Noir (Marlborough GI): Fully destemmed. Aged 11 months in French oak barrels, 35% new. Inaugural vintage 1989.
- Pinot Noir Te Wahi (Central Otago GI): 15% whole cluster. Fermented with indigenous yeasts. Aged 12 months in French oak barrels, 30% new. Inaugural vintage 2010.
Average Total Production
- N/A
Summary
Founded in 1985 by David Hohnen, who had previously established Cape Mentelle in Australia’s Margaret River, Cloudy Bay was one of Marlborough’s early wineries. It is largely credited with bringing New Zealand Sauvignon Blanc to global recognition from the acclaim it achieved in its first vintages. Kevin Judd was involved in the project since its inaugural year, serving as winemaker until 2009. The winery takes its name from the bay located east of the region, named in 1770 by Captain Cook when he discovered its waters in murky condition due to flooding. Moët Hennessy first invested in Cloudy Bay in 1990, and LVMH formally purchased the brand in 2003. The winery makes a quality sparkling wine, Pelorus, in top vintages. Cloudy Bay has also acquired vineyard property in Central Otago for its top-shelf Pinot Noir, Te Wahi.
Style & Vinification Techniques
While Cloudy Bay’s entry Sauvignon Blanc has become a benchmark for New Zealand, its Te Koko demonstrates a different profile through the use of native fermentation in oak barrel and sur lie aging. For Pinot Noir, Cloudy Bay employs minimal whole-cluster fermentation and only uses a small percentage of new oak.
Producer Website: Cloudy Bay