Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world. 

At Cloudy Bay, the professionals are passionate about creating wines which express the regional and national character, through the Cloudy Bay lens. They work alongside Nature to translate and enhance its quality and obtain the pure, aromatic flavors of the New Zealand Sauvignon Blanc and Pinot Noir. 

Cloudy Bay Sauvignon Blanc 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Fresh and vibrant on the nose, with aromatics of bright citrus, kaffir lime, orchard blossoms and passion fruit. 

Pinot Noir 

Appealingly aromatic, the 2017 Pinot Noir reveals notes of Morello cherry and bramble. Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle toast and woodsmoke characters. 

Te Koko 

Aromatic on the nose, with notes of white peach, preserved citrus and a hint of tropicality. The palate is expressive and vibrant, with a balance between ripe stone fruits and citrus intensity. 

Te Wahi 

Te Wahi Central Otago Pinot Noir 2016 is bright and appealing in the glass, with fragrant bramble and wild strawberry notes and hints of violets. The palate delivers an elegant core of concentrated damson and hedgerow fruit, underpinned by extremely fine tannins and a vibrant freshness.