Marlborough · New Zealand
Since 1985, Cloudy Bay has pursued the extraordinary character of New Zealand’s most expressive landscapes. Seven wines, from two of them.
Help me choose
Seven wines is not many, but the differences matter. Pick the line that sounds like you.
The collection
Every wine below is drawn from a defined place within the estate — the Wairau and Southern Valleys of Marlborough, and two vineyards in Central Otago.
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Marlborough
Bright, aromatic, unmistakably Marlborough
The wine that introduced Cloudy Bay to the world in 1985, and still the estate’s clearest signal of Marlborough. If you are meeting the estate for the first time, start here.
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Marlborough
Elegant, textured, made for the table
An elegant Chardonnay, made for the table.
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Marlborough
Barrel-fermented, wild, layered
A more complex Sauvignon Blanc, fermented in oak barrels with wild yeast.
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Marlborough
Silken, restrained, food-friendly
Marlborough Pinot Noir of silken texture.
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Central Otago
Deep, structured, built to keep
Pinot Noir from the estate’s southern vineyards.
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Méthode traditionnelle
Fine bead, dry, celebratory
Sparkling wine made by the méthode traditionnelle.
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Méthode traditionnelle
Delicate, dry, quietly festive
A rosé in the méthode traditionnelle style.
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Where to buy
Choose where you are and we’ll say how the wine reaches you.
Wine merchants, restaurants and retailers carrying the estate near you.
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Our story
Cloudy Bay began in Marlborough in 1985, founded by David Hohnen with winemaker Kevin Judd. The first Sauvignon Blanc drew international attention and became one of the defining expressions of New Zealand wine.
In the years since, the estate has grown beyond that first wine into Chardonnay, Pinot Noir and the méthode traditionnelle sparkling Pelorus — each shaped by the same attention to the people, the vineyards and the detail carried from vine to bottle.
Terroir
Two distinct pockets of Marlborough shape the estate. The Wairau Valley is known for a warm, dry maritime climate and stony, free-draining soils. To the south, the Southern Valleys carry heavier clay soils that suit Chardonnay and Pinot Noir.
Surface → depth. Indicative profiles, drawn to soil character rather than measurement.
Central Otago is the home of Te Wāhi, Cloudy Bay’s Pinot Noir from the south. Two vineyards in the region are given to the wine, and both are farmed organically.
Craft
Selection begins in the vineyard. Yields across the estate run around 30% below the regional average, which concentrates attention on the fruit that is kept.
Te Koko is fermented with wild yeast in French oak barrels, then left to rest on fine lees before blending and further maturation.
Sustainability
Visit
Marlborough
Tasting experiences among the vineyards where the estate began.
Plan your visitCentral Otago
Beside the Northburn vineyard and Lake Dunstan, close to Cromwell.
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Heritage
Gastronomy
Winemaking