Cloudy Bay Vineyards

Cloudy Bay Vineyards is a New Zealand winery based in the Marlborough wine region and best known for its Sauvignon Blanc. Founded in 1985 by David Hohnen, the founder of Western Australia’s Cape Mentelle Vineyards, it was among the earliest wineries established in Marlborough. Its first Sauvignon Blanc vintages attracted international attention during the 1980s and helped transform perceptions of New Zealand as a source of distinctive, high-quality wine, particularly aromatic white wine. The winery takes its name from Cloudy Bay, a coastal area named by James Cook during his 1770 voyage in New Zealand. Its main winery is in the Wairau Valley, about 8 kilometres north-west of Blenheim, the principal town of Marlborough. The region’s cool maritime climate, long growing season, and bright sunlight have become central to the character associated with Cloudy Bay Sauvignon Blanc: pronounced citrus and tropical fruit, fresh acidity, and an aromatic, precise style. The wine became one of the early New Zealand exports to gain a broad following in overseas markets and remains the brand’s principal product and international signature. Cloudy Bay’s reputation was reinforced by favorable commentary from British wine writer Oz Clarke in the 1980s. Subsequent wine writing frequently treated the brand as a leading example of New Zealand Sauvignon Blanc, helping position both Cloudy Bay and Marlborough in the global premium-wine market. Although Sauvignon Blanc remains the majority of production, the winery has developed a broader portfolio. It produces Te Koko, a wild-fermented and barrel-aged Sauvignon Blanc that offers a richer and more textured interpretation than the estate’s fruit-driven, unoaked style. Other wines include Chardonnay, Pelorus traditional-method sparkling wine, and Te Wahi Pinot Noir. Ownership changed during the brand’s development. In 2003, Hohnen sold his remaining shares to Veuve Clicquot, the Champagne house owned by LVMH Moët Hennessy Louis Vuitton. Cloudy Bay consequently became part of LVMH’s international wine and spirits portfolio. The transaction placed a New Zealand wine pioneer within a global luxury-goods group while preserving the brand’s identity as a Marlborough-focused producer. In 2014, Cloudy Bay expanded beyond Marlborough by acquiring the Northburn Station vineyards and cellar door in Central Otago. This gave the winery its own vineyard presence in a second major New Zealand wine region and supported its Te Wahi Pinot Noir program. The brand now operates cellar-door facilities at its Marlborough winery and at Northburn Station in Central Otago. Its positioning combines regional New Zealand provenance, premium production, export recognition, and a portfolio led by Sauvignon Blanc but extending into sparkling wine, Chardonnay, and Pinot Noir.

Cloudy Bay Vineyards was founded in 1985 by David Hohnen in Marlborough, a wine region on New Zealand’s South Island. Hohnen had previously founded Cape Mentelle Vineyards in Margaret River, Western Australia. At the time Cloudy Bay was established, Marlborough was still developing its international wine identity and had not yet become synonymous with Sauvignon Blanc. The winery was named after Cloudy Bay, a coastal stretch of New Zealand identified and named by James Cook during his 1770 voyage. Cloudy Bay’s first major commercial and reputational breakthrough came through its early Sauvignon Blanc vintages. During the 1980s, these wines gained notice among British and international wine commentators, including Oz Clarke. Their combination of intense aromatics, fresh acidity, and a distinctive cool-climate profile helped demonstrate that New Zealand could produce premium wines capable of competing for attention in established export markets. Cloudy Bay’s success contributed to the wider emergence of New Zealand Sauvignon Blanc. The brand became an influential reference point for Marlborough wine and helped establish the country’s international reputation for white wine. Its Sauvignon Blanc remained its principal product, while the winery gradually broadened its portfolio. Te Koko was developed as a contrasting expression of Sauvignon Blanc, using wild fermentation and barrel aging rather than relying solely on the bright, fruit-forward character associated with the original unoaked style. The winery also added Chardonnay, Pelorus traditional-method sparkling wine, and Pinot Noir. A major ownership transition occurred in 2003, when Hohnen sold his remaining shares to Veuve Clicquot. Because Veuve Clicquot was part of LVMH Moët Hennessy Louis Vuitton, the transaction made Cloudy Bay part of the LVMH wine and spirits portfolio. The change placed the New Zealand winery within a multinational luxury-goods group while retaining its established brand identity and regional focus. In 2014, Cloudy Bay acquired Northburn Station vineyards and a cellar door in Central Otago. This was the winery’s first expansion outside Marlborough and provided a dedicated estate presence in a region particularly associated with Pinot Noir. The Central Otago operation supports Te Wahi Pinot Noir, while the original Marlborough winery remains the center of the brand’s Sauvignon Blanc identity and its principal cellar-door presence. Cloudy Bay’s winery buildings are located in the Wairau Valley, approximately 8 kilometres north-west of Blenheim. The brand operates cellar doors in Marlborough and at Northburn Station in Central Otago. Its historical importance rests not only on its own wines but also on its role in making Marlborough Sauvignon Blanc recognizable worldwide. Today, the brand combines New Zealand regional provenance with premium international distribution and a portfolio spanning Sauvignon Blanc, sparkling wine, Chardonnay, and Pinot Noir.

1. 2014Northburn Station acquisition expands the estate

   Cloudy Bay acquires vineyards and a cellar door at Northburn Station in Central Otago, its first move beyond Marlborough.

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2. 2003Full ownership transfers to Veuve Clicquot

   David Hohnen sells his remaining shares to Veuve Clicquot, making Cloudy Bay an LVMH-owned wine brand.

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3. 1985Cloudy Bay Vineyards is founded

   David Hohnen establishes Cloudy Bay in Marlborough, among the region’s earliest wineries.

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4. 1980Early Sauvignon Blanc wines gain overseas recognition

   The first vintages attract international wine-writing attention and help introduce New Zealand Sauvignon Blanc to a wider audience.

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Premium and internationally recognized New Zealand wine, centered on Marlborough Sauvignon Blanc and supported by region-specific sparkling, white, and red wine expressions.

• Cloudy Bay Sauvignon BlancSauvignon Blanc

  The winery’s signature and best-known wine. Produced from Marlborough grapes, it is associated with the aromatic, bright, fruit-led style that helped make New Zealand Sauvignon Blanc internationally prominent. It remains the core of Cloudy Bay’s production and global brand identity.

• Te KokoSauvignon Blanc

  A more textural interpretation of Sauvignon Blanc than the winery’s classic unoaked style. Te Koko uses wild fermentation and barrel aging to produce a richer, more layered expression of the variety.

• Cloudy Bay ChardonnayChardonnay

  A premium white wine in the Cloudy Bay portfolio that extends the winery’s range beyond Sauvignon Blanc and applies its New Zealand regional approach to Chardonnay.

• PelorusTraditional-method sparkling wine

  Cloudy Bay’s sparkling-wine line, made using the méthode traditionnelle. It broadens the brand’s offering into sparkling wine while retaining its New Zealand provenance.

• Te WahiPinot Noir

  A Pinot Noir associated with Cloudy Bay’s Central Otago vineyards at Northburn Station. The wine represents the brand’s expansion into a second New Zealand wine region and a red-wine style distinct from its Marlborough Sauvignon Blanc core.

• 2014Expand vineyard ownership into Central OtagoStrategy

  Cloudy Bay had historically been identified primarily with Marlborough and sought a direct vineyard presence in another significant New Zealand region.

  What changed. The winery purchased Northburn Station vineyards and a cellar door in Central Otago.

  Aftermath. The acquisition became the foundation for Cloudy Bay’s Central Otago presence and supported its Te Wahi Pinot Noir offering.

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• 2003Sell remaining shares to Veuve ClicquotM&A

  Cloudy Bay had developed into an internationally recognized New Zealand wine brand, and founder David Hohnen retained shares before the ownership transition.

  What changed. Hohnen sold his remaining shares to Veuve Clicquot, which was part of LVMH Moët Hennessy Louis Vuitton.

  Aftermath. Cloudy Bay became fully owned within the LVMH wine and spirits portfolio.

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• 2014Cloudy Bay expands into Central Otago

  The winery purchased Northburn Station vineyards and a cellar door in Central Otago, its first expansion beyond Marlborough.

  M&A
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• 2003Veuve Clicquot acquires full ownership of Cloudy Bay

  David Hohnen sold his remaining shares to Veuve Clicquot, bringing Cloudy Bay under the ownership of LVMH Moët Hennessy Louis Vuitton.

  M&A
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• 1985Cloudy Bay is established in Marlborough

  David Hohnen established Cloudy Bay among the early wineries in New Zealand’s Marlborough region.

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• 1980Early Sauvignon Blanc vintages attract international attention

  Cloudy Bay’s first Sauvignon Blanc wines received influential attention from overseas wine writers and helped bring New Zealand Sauvignon Blanc to a global audience.

  Product launchOther
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1. Cloudy Bay Vineyards
2. Cloudy Bay Vineyards official website