IdentityCLOUDY BAY
The Cloudy Bay story began in 1985 with the first vintage of its distinctive, captivating and vibrant Sauvignon Blanc. Established by Cape Mentelle founder David Hohnen, Cloudy Bay was one of the first five wineries in the Marlborough region.Cloudy Bay now produces Chardonnay, Pinot Noir and Pelorus méthode traditionnelle from its Marlborough vineyards. The quality and diversity of these wines stand as proof of Marlborough’s pedigree as a wine region.Never content to rest on its laurels, Cloudy Bay has endeavoured to explore new frontiers. Te Koko, a barrel-fermented Sauvignon Blanc, launched in 2000 and changed how the world saw the region’s signature grape variety.In 2009 Cloudy Bay embarked on a new adventure, finding a second home in Central Otago. It is here Cloudy Bay exclusively produces the serious, sophisticated Te Wahi Pinot Noir.From the beginning, the estate has focused on creating captivating wines that evoke a sense of place. With vineyards in Marlborough and Central Otago, Cloudy Bay’s wines are an invitation to discover New Zealand’s natural wonder.
In Cloudy Bay vineyards & winery, our people treasure the wine with meticulous attention to detail, striving always to enhance the pure, distinctive flavors and stunning vibrancy naturally afforded its Sauvignon Blanc and Pinot Noir. By enjoying a glass of Cloudy Bay, you start a journey of purity and immerse yourself in the natural beauty of our terroir.
Yang Shen
Estate Director
Visuals representative of Cloudy Bay identity
ICON
Cloudy Bay’s legacy began with Sauvignon Blanc. A flagship New Zealand wine since its first vintage, it is world-famous for its quality and consistency.
Cloudy Bay’s Sauvignon Blanc vineyards sit across three sub-regions in the heart of Wairau Valley. Free-draining gravelly soils and the valley’s maritime climate come together in harmony to create the perfect conditions for growing Sauvignon Blanc grapes.
The resulting wines are pure, vibrant and full of concentrated stone fruit, citrus and subtle tropical characters. This is the Cloudy Bay benchmark style.
Cloudy Bay’s Sauvignon Blanc vineyards sit across three sub-regions in the heart of Wairau Valley. Free-draining gravelly soils and the valley’s maritime climate come together in harmony to create the perfect conditions for growing Sauvignon Blanc grapes.
The resulting wines are pure, vibrant and full of concentrated stone fruit, citrus and subtle tropical characters. This is the Cloudy Bay benchmark style.
ARCHITECTURE
The Shack is a place for guests to enjoy the laidback luxury and down-to-earth lifestyle of Cloudy Bay.Opened in 2012, the Shack sits on the site of the original wooden bungalow lived in by Cloudy Bay founder David Hohnen. Fire destroyed the original building in 2009, so the Estate commissioned architects Tim Greer and Paul Rolfe to create a replacement: a new, contemporary and iconic Shack.Inspired by traditional New Zealand “bach” holiday homes, the new Shack is built from weathered steel, wood, stone and glass. The interior showcases the best of Aotearoa New Zealand art and design. New Zealand-made furniture, fittings and materials appear throughout.The layout features a comprehensive kitchen, open living spaces and four queen ensuite bedrooms. These luxurious suites reflect the local environment: the Cape Suite, the River Suite, the Mountain Suite and the Cloud Suite. The building faces vistas of the Richmond Ranges, a breathtaking silhouette that adorns the Cloudy Bay wine label.
EXPERIENCES
Cloudy Bay’s cellar doors in both Marlborough and Central Otago offer more than wine tasting. Visitors can enjoy seasonal menus, private tours and bespoke experiences around the vineyards and wider region. Cloudy Bay also offers premium self-sufficient accommodation at The Shack in Marlborough.
OUR EXCEPTIONAL TALENTS
I’m the Deputy Head of Wine Operations at Krug. I’m involved in making our champagnes at every stage, from preparation of the harvests right through bottling. Everything starts in July with the “abreuvage”, watering the barrels to get them ready for the juice from the grapes during the harvest. Then we monitor the vinification, with the juice still in the barrels being transformed into wine thanks to alcoholic fermentation in September. After that, following a period of rest called “clarification”, the racking begins to separate the wine from the lees, rendering it clear, between December and February.
