Cloudy Bay


Cloudy Bay Vineyards was established in 1985 by Cape Mentelle Vineyards in Western Australia, and is today part of Estates & Wines. Innovation, meticulous attention to detail and regional expression, are the guiding principles of Cloudy Bay. The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough.

TheDrinkShop.com : Cloudy Bay wine

The winery and vineyards are situated in the Wairau Valley in Marlborough at the northern end of New Zealand’s South Island. This unique and cool wine region enjoys a maritime climate with the longest hours of sunshine of any place in New Zealand. Cloudy Bay has estate vineyards located at prime sites within the Wairau Valley, and long-term supply agreements with five Wairau Valley growers. The main varieties grown are sauvignon blanc, chardonnay, and pinot noir with lesser quantities of gewurztraminer, Riesling, and pinot gris.

Cloudy Bay wines are exported to over 30 markets, the principal ones being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay believes that the future success of specialist wineries lies in the production of high quality wines from varieties best suited to specific regions. At Cloudy Bay emphasis is placed on individual fruit character and the development of a recognisable estate wine style.

Cloudy Bay Vineyards was a founding member of the New Zealand Integrated Winegrape Production scheme, set up to develop a programme for sustainable vineyard management, which is now monitored by Sustainable Winegrowing New Zealand. Cloudy Bay’s impeccable scorecard reflects the company’s commitment to environmentally friendly vineyard management practices.

The winery takes its name from the bay at the eastern extremity of the Wairau Valley, which was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770.

The Marlborough Region

Location

Located at the northern end of New Zealand's South Island at latitude 41°30'S, the flood plain of the Wairau River covers a land area of 170 square kilometres. It is 14km wide at its eastern end where it meets the coast at Cloudy Bay, tapering to only a few kilometres at its inland extremity, 26km from the sea. The northern boundary is graphically bordered by the Richmond Ranges whose main peak, Mount Riley, features on the Cloudy Bay label. The southern boundary is equally dramatic, marked by a series of ranges, which give rise to four tributary valleys, recognised as sub-regions within the Wairau - these are the Brancott, Omaka, Waihopai, and Ben Morven Valleys.

Climate

The Wairau Valley has a cool maritime climate. Heat summation (measured in time above 10°C for the growing season) averages 1320 degree-days (1987-2004). Although the Wairau enjoys more sunlight hours than any other region of New Zealand, daily maximum temperatures rarely exceed 30°C in the hottest months, and day/night fluctuations (diurnal range) are pronounced. Spring and autumn frosts can occasionally occur and are potentially hazardous to yields and ripeness levels. The annual rainfall is 740mm and is normally spread evenly throughout the year, but it can be unpredictable. The maritime influence ensures relatively cool conditions during the growing season, allowing extended accumulation of flavour and aroma. In most years, strong westerly winds prevail throughout November and December, reducing disease pressure in the vineyards.

Soils

Geologically, New Zealand is a very young country with most rock formations having evolved in the last 300 million years. The Wairau Valley was shaped during a series of glacial periods, the last ending only 14,000 years ago. Successive flooding and re-alignment of the Wairau and other rivers of the valley have deposited glacial outwash, forming a level plain with deep, sedimentary soils varying from washed stone to gravel, alluvial silt and clay. These soils have a very good natural nutrient status. Within the deep alluvial gravels an extensive aquifer, fed by the winter snow-melt from the higher ranges, provides an invaluable resource of high quality irrigation water.

Vineyards

The vineyards of Cloudy Bay are located at superior sites throughout the Marlborough region to maximise the considerable diversity that exists in micro-climates and soil types. The different sites provide nuances of aroma and flavour, bringing complexity to the wines.

Cloudy Bay Estate Vineyard, Rapaura

The original Cloudy Bay Estate, converted from barren sheep and cattle country to thriving vineyard in 1986. Located on Jacksons Road, this vineyard is the home of Cloudy Bay’s Cellar Door, and is the perfect spot to capture views of the magnificent Richmond Ranges, as depicted on the Cloudy Bay label.

Planting began on this block in 1986 and after the arrival of phylloxera in Marlborough, the vineyard was replanted on grafted rootstock in 1992. The Estate vineyard is dedicated almost entirely to sauvignon blanc, with some chardonnay.

Soil type: free draining stony soils.

Widow’s Block Vineyard, Renwick

This parcel of land was originally purchased by Veuve Clicquot Ponsardin prior to forming a partnership with Cloudy Bay in 1990. It was named in honour of the widow Madame Clicquot. Half of the block was later sold to fund the purchase of the Mustang Vineyard, to bring diversity to the range of soils on the estate vineyards.

Planting began in 1998 and was completed in 2002. This vineyard is planted predominantly in sauvignon blanc with a small amount of pinot noir.

Soil type: free draining stony soils.

Mustang Vineyard, Brancott Valley

Nestled in the foothills of the picturesque Brancott Valley, this block has significantly lower rainfall and heavier soils than the Estate and Widow’s vineyards, making it particularly suitable for growing pinot noir. Spectacular views from the hill above the Mustang vineyard span 360º, taking in the greater Wairau Valley and beyond to the Pacific Ocean.

Purchased in 1994, plantings began the following year and were completed in 2002. Predominantly planted to sauvignon blanc and chardonnay, with some pinot noir and mixed Germanic varieties (gewurztraminer and pinot gris).

Soil type: fine alluvial loams containing some clay and gravels.

Barracks Block, Omaka Valley

In an exciting development, this is Cloudy Bay’s first vineyard dedicated entirely to pinot noir. The gently elevated, north facing slopes of the Barracks Block are home to the exciting new Dijon clones that will bring even more complexity to the Cloudy Bay Pinot Noir wine over time.

Planting began in 2004 and continued over the following three years, with the first crop harvested in 2007.

Cloudy Bay’s Growers

In addition to the four estate vineyards, Cloudy Bay sources fruit from a small group of loyal growers, some of whom have been growing grapes for Cloudy Bay for nearly 20 years. Each grower works very closely with Cloudy Bay’s vineyard managers, always striving to deliver fruit in optimum condition..

CLOUDY BAY - Chardonnay 2004

Grape Type: 100% Chardonnay.
ABV: 19.5%.
Tasting Notes: Aromas of poached pear and grapefruit are beautifully complemented by a savoury complexity reminiscent of roasted cashews and oatmeal. The combination of "hands-off" winemaking and vibrant Marlborough fruit delivers a rich, textural palate with concentrated citrus and fig flavours, seamlessly integrated oak, and a persistent finish.
Food Matching: This wine is enhanced by creamy dishes and matches fish extremely well.

On Special Offer - Was £20.62 - Now £17.9

CLOUDY BAY - Chardonnay 2007

Grape Type: 100% Chardonnay.
ABV: 14%.
Tasting Notes: An irresistible mix of ripe citrus and toasted nut aromas reminiscent of grapefruit, fig and pistachio biscotti taken with chamomile tea. The palate leads with savoury notes which give way to a taut citrus core, revealing the vibrant Marlborough fruit. Natural yeast fermentation and judicious oak handling combine to deliver a refined and textural finish. Expect the 2007 Cloudy Bay Chardonnay to age gracefully over the next five to seven years.
Food Matching: Once again a creamy dish is ideal. Great with salmon either pan fried or baked with a crispy skin.

On Special Offer - Was £21.37 - Now £18.63

CLOUDY BAY - Pelorus NV

Grape Type: Chardonnay and Pinot Noir.
ABV: 12.5%.
Tasting Notes: The pale straw colour and aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple and lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.
Food Matching: Pelorus NV is a crisp aperitif style sparkling wine and is suitable to serve with light canapés. A winery favourite is crisp Parmesan wafers.

On Special Offer - Was £15.33 - Now £13.39

CLOUDY BAY - Pinot Noir 2007

Grape Type: 100% Pinot Noir.
ABV: 14%.
Tasting Notes: Intensely fragrant with alluring aromas of dark plums and lifted hints of blueberry, layered over spicy sandalwood and smoky bacon. The palate is succulent and flavoursome with dark fruits and toasty oak gently supported by plush tannins. The 2007 Cloudy Bay Pinot Noir has the intensity delivered by a naturally low-cropping season ... and a fine velvety finish.
Food Matching: Cloudy Bay Pinot Noir is very happy alongside slow-cooked star-anise pork belly. Alternatively, both duck and lamb enhance the fruit sweetness of the wine, and a wild mushroom risotto will enhance the wine's savoury side.

On Special Offer - Was £22.56 - Now £16.39

CLOUDY BAY - Sauvignon Blanc 2007

Grape Type: 100% Sauvignon Blanc.
ABV: 13.5%.
Tasting Notes: Pale straw green in colour and enticingly fragrant, the 2007 Cloudy Bay Sauvignon Blanc is reminiscent of a fresh summer fruit salsa - ripe peach, passionfruit, mango and juicy citrus - sprinkled with fresh fennel and a dash of Pastis. The palate is rich and succulent, with a zesty citrus and apple-sherbet acidity that leads to a long, lingering, and characteristically crisp finish.
Food Matching: Cloudy Bay Sauvignon Blanc combines beautifully with fresh, light flavours. Asian-inspired cuisine is ideal, in particular lemongrass, mild chilli, fresh coriander, and basil, support the wine's pure fruit flavours. The quintessential regional match is with Marlborough greenshell mussels.

On Special Offer - Was £28.49 - Now £24.86