The yarn In 1983 David Hohnen tasted his first Marlborough Sauvignon Blanc. Captivated by its intensity, he began a journey to bottle the essence of Marlborough and share it with the world. He and winemaker Kevin Judd launched Cloudy Bay in 1985 to international acclaim, with a Sauvignon Blanc that put New Zealand wine on the map. Cloudy Bay’s legacy began in Marlborough with Sauvignon Blanc and now includes Chardonnay, Pinot Noir and Pelorus méthode traditionnelle. The spirit of adventure continues with Te Koko, a barrel-fermented Sauvignon Blanc, and Te Wāhi, a sophisticated Central Otago Pinot Noir from our two special southern vineyards.
