New Zealand’s Cloudy Bay, renowned for its iconic Sauvignon Blanc, celebrates a milestone this year with the release of its 40th vintage. The journey commenced back in 1985 when the first vintage rolled out, marking Cloudy Bay as a significant player in the wine world, despite not being the first Sauvignon Blanc from Marlborough—that honor goes to Montana’s 1977 vintage.
The influence of Cloudy Bay on the wine industry, however, is undeniable. The vineyard’s creation was spearheaded by David Hohnen, an Australian who previously founded Cape Mentelle in Margaret River. During a technical conference in Perth in 1983, Hohnen encountered New Zealand’s Sauvignon Blanc, which left a profound impact on him. Amazed by the varietal’s unique characteristics, he sought to establish his own winery in Marlborough, raising substantial funds amid high-interest rates.
Cloudy Bay’s first production saw Hohnen sourcing 40 tons of grapes from Gisborne. By 1986, with the construction of a dedicated winery and a partnership with wine producer Kevin Judd, Cloudy Bay’s reputation began to soar. The wine’s distinct nature set it apart from others, showcasing intense flavors like green pepper, elderflower, and passionfruit—all balanced by zesty acidity.
The brand underwent significant changes in 2003 when it joined the LVMH family, advancing its growth and vineyard acquisitions in Marlborough. Although Cloudy Bay’s Sauvignon Blanc has evolved to align more closely with other top Marlborough varietals, it retains a powerful brand presence. The label has seen updates, incorporating iconic embossed hills that align with its strong marketing identity.
The latest 2024 vintage offers floral aromas of pear and lime, accompanied by delicate green notes of tomato leaf and grapefruit. This vintage reflects a stylish balance, maintaining the essence of Cloudy Bay and solidifying its legacy in the wine community.
For further details, visit: Cloudy Bay Sauvignon Blanc