Cloudy Bay Marlborough
Established in 1985 by David Hohnen of CAPE MENTELLE (Western Australia), Cloudy Bay is probably New Zealand’s best-known winery internationally and produces its most famous Sauvignon Blanc. The pair of Cape Mentelle and Cloudy Bay come under the umbrella of French luxury goods giant LVMH. Despite substantial volumes and changing vineyard sources – there are now 140 ha of vineyards supplemented by bought-in grapes – the Sauvignon remains one of Marlborough’s best, thanks largely to the efforts of Kevin Judd, the original winemaker. The stylish aromas and range of fruit flavours (nettles, blackcurrant leaf and tropical notes) are complemented by a structure that provides an uncharacteristic ability (in the region) to age for at least a year or two, often much longer. Te Koko is a barrel fermented and aged version; the oak gives complexity yet the nettly fruit is not overwhelmed and it shows considerable style and finesse. It’s very good with two or three years’ age but likely to prove even more age worthy. Chardonnay has long been made to a high standard though can be a bit overdone in flavour and structure, lacking expression and finesse, while Pinot Noir shows an upfront fruity intensity if not yet the texture or dimension of the best New Zealand examples. A Central Otago example, Te Wahi may show greater potential in future. Another highly acclaimed wine is Pelorus, both a creamy, soft fruit-centred and bread dough example with lots of immediate appeal and a rich meaty vintage-dated version. A rosé has also been added. Late Harvest and dry Riesling, Pinot Gris and Gewürztraminer are also made.
To find out more about Cloudy Bay and their wines, and to see how we reviewed and rated their wines you can check out the Wine Guide New Zealand..
Or indeed you can check out the new extensively updated 9th edition Wine Behind the Label Wine Guide that is 2250 pages, it reviews around 4000 vineyards and over 30,000 wines.