Cloudy Bay isn’t just one of New Zealand’s most recognisable wine names — it helped define what New Zealand wine could be. When it was founded in 1985, Marlborough Sauvignon Blanc was still under the radar internationally. Cloudy Bay changed that. Their crisp, tropical-fruited Sauvignon Blanc captured global attention and set the benchmark for a whole new generation of wine drinkers. But what’s kept them relevant isn’t just legacy — it’s how they’ve evolved while staying true to the freshness and vibrancy that made them famous.

At the heart of Cloudy Bay’s success is their connection to place. The Wairau Valley in Marlborough has a unique mix of sunshine, cool nights, and alluvial soils that’s ideal for Sauvignon Blanc. Cloudy Bay’s take on it leans toward ripe citrus, passionfruit, and elderflower, with a line of acidity that gives structure and lift. It’s unmistakable, and even after nearly four decades, it’s still one of the most consistent expressions of the region.

But there’s more to Cloudy Bay than just Sauvignon. Their Chardonnay is quietly one of New Zealand’s most elegant — stonefruit-driven with fine oak integration and a mineral edge. Pinot Noir, too, has become a key focus over the past two decades. Sourced from vineyards in both Marlborough and Central Otago, the wines show fine tannins, cherry fruit and spice, with real finesse. There’s clear intent behind the winemaking — the wines feel balanced, polished, and expressive of their sites.

Cloudy Bay was also one of the first local producers to embrace a more holistic view of wine — not just as something to drink, but as an experience. Their cellar door in Marlborough is designed for relaxed, immersive tastings, often paired with seasonal food from the garden. There’s a strong hospitality presence that doesn’t feel stuffy — just quietly assured. It reflects the brand’s broader ethos: premium but not pretentious.

Under the guidance of LVMH (which acquired the winery in 2003), Cloudy Bay has had the resources to continually refine and invest in quality — from the vineyard to the glass. Their Te Koko Sauvignon Blanc and Te Wahi Pinot Noir offer more layered, age-worthy expressions for those looking to explore the deeper end of the range.

Cloudy Bay has been around long enough to earn classic status, but it’s never felt stuck. The wines are modern, approachable, and made with the kind of care and consistency that make them an easy recommendation — whether it’s someone’s first foray into Marlborough Sauvignon or a collector looking for something with pedigree and polish.