Cloudy Bay is New Zealand’s most famous winery. The winery takes its name from the bay at the eastern extremity of the Wairau Valley. It was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770.
Winemaker Kevin Judd made Cloudy Bay’s first Sauvignon Blanc in 1985. His wine established Marlborough and New Zealand as a top international wine region. Cloudy Bay’s Sauvignon Blanc is made in commercial volumes and represents excellent value for money. Cloudy Bay also makes Te Koko, a matured, full-bodied and alternative style Sauvignon Blanc that has been matured in French oak barrels and undergone a complete malolactic fermentation.
Cloudy Bay vineyard also produces excellent Chardonnay, Gewürztraminer, Pinot Noir, Late Harvest Riesling and sparkling wines. The wines of Cloudy Bay are exported to 20 countries worldwide, the principal markets being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay welcomes visitors.