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The Cloudy Bay tale is one of inspiration, exploration, and entrancing flavour. Continue reading to learn how a single sip of Sauvignon Blanc forever altered the wine industry.

David Hohnen had his first taste of Marlborough Sauvignon Blanc in 1983. He set out on a mission to capture the essence of Marlborough and spread it throughout the world after becoming enthralled by its intensity.

In 1985, he and winemaker Kevin Judd introduced Cloudy Bay to widespread acclaim, with a Sauvignon Blanc that helped popularise New Zealand wine. In 2003, Cloudy Bay joined Veuve Clicquot, then in 2010, it joined the LVMH family.

With Sauvignon Blanc in Marlborough, Cloudy Bay established a history that has since expanded to encompass Chardonnay, Pinot Noir, and Pelorus méthode traditionnelle. Te Koko, a barrel-fermented Sauvignon Blanc, and Te Wahi, a classy Central Otago Pinot Noir from our two unique southern vineyards, maintain the spirit of exploration.

Read more at Cloudy Bay wines