Cloudy Bay is the Marlborough estate that catapulted New Zealand Sauvignon Blanc onto the world stage. Founded in 1985 by David Hohnen, with early wines crafted by Kevin Judd, it helped define the region’s hallmark style: luminous acidity, ripe citrus and stone fruit, elderflower lift and a clean, saline finish. The winery takes its name from the nearby bay charted by Captain Cook; the vineyards are centred on the Wairau Valley and Southern Valleys, with select fruit also sourced from the cooler, wind-touched Awatere.
Viticulture focuses on pristine fruit and site expression—canopy management to protect aromatics, careful parcel selection, and harvesting that favours flavour ripeness over sugar alone. In the cellar, Sauvignon Blanc is largely stainless steel for clarity, with a mosaic of parcels (different yeast strains, temperatures and lees regimes) blended for complexity. Te Koko, the estate’s alternative take on Sauvignon, is wild-fermented and barrel-raised for texture and savoury depth. Chardonnay and Pinot Noir see measured oak, lees ageing and gentle handling to balance Marlborough brightness with shape and length.
The range is deliberately tight. Sauvignon Blanc remains the flagship: grapefruit, lime, passionfruit and blackcurrant leaf over a brisk, mineral line. Te Koko brings a broader, flintier register—citrus oils, brioche and subtle spice—while Chardonnay delivers white peach, citrus and hazelnut on a taut frame. Pinot Noir (Marlborough) trades on red cherry, rose and fine, silky tannins; Pelorus (Brut and Rosé) is a traditional-method sparkling noted for creaminess and precision. Beyond Marlborough, Te Wahi is Cloudy Bay’s Central Otago Pinot Noir, a darker-fruited, more sinewy expression shaped by schist soils and a cooler continental climate.
The style is consistent across colours: purity first, texture in support, oak as a quiet frame rather than a loud flavour. Sustainability underpins the approach—water and energy efficiency, careful soil stewardship and long-term grower partnerships—aimed at preserving the vivid aromatics and natural acidity that made the estate famous.
Cellaring guidance: Sauvignon Blanc is at its most incisive within 1–3 years of vintage; Te Koko gains honeyed, flinty nuance over 4–8 years. Chardonnay and Marlborough Pinot Noir reward 3–6 years for added cream and savoury detail, while Te Wahi can comfortably develop over 5–10. Serve the whites at 8–10 °C (Te Koko slightly warmer), and Pinot around 14–16 °C to let the perfume sing without losing line.
