New Zealand wine has grown dramatically over the past 30 to 40 years, and in recent years has become popular around the world, especially in the United States and the United Kingdom. Little by little, New Zealand wine is becoming more available in supermarkets in Japan as well.
The winery that made New Zealand wine known to the world, and which continues to release top-class, high-quality wines today, is Cloudy Bay, which we will introduce to you today.
In this article, we will take a closer look at Cloudy Bay, a winery that is arguably a brand that changed the history of New Zealand wine.
Cloudy Bay is an essential winery when talking about New Zealand wine. As a member of the LVMH (Moet Hennessy Louis Vuitton) group, it is one of the most famous New Zealand wineries in the world.
Recently, I had the opportunity to attend Cloudy Bay's "Master Class" seminar, where I had the opportunity to hear a variety of stories directly from Cloudy Bay's Technical Director, Jim White.
In this article, I would like to introduce Cloudy Bay while incorporating this information.
What's Cloudy Bay like?
Sauvignon Blanc, a grape variety that is synonymous with New Zealand wine, is characterized by its crisp acidity and fruity aroma and flavor. It is produced in Marlborough, on the South Island, and each winery produces Sauvignon Blanc wines with various characteristics in order to differentiate themselves from the rest.
Among them, Cloudy Bay continues to maintain an orthodox style that can be considered a model for New Zealand Sauvignon Blanc, and consistently releases high-quality wines every year.
The name "Cloudy Bay" comes from Cloudy Bay, a large bay on the eastern side of Marlborough.
Cloudy Bay's signature Sauvignon Blanc has a refreshing and fresh aroma and flavor, with fruit flavors such as grapefruit and passion fruit, and a flavor reminiscent of cut grass. It is loved around the world as a white wine with a unique personality that cannot be found in other countries.
In addition, the unique cuvée "Tecoco," made with Chardonnay, Pinot Noir, and Sauvignon Blanc, and the full-bodied Pinot Noir "Te Wahi" are also loved around the world.
I first discovered Cloudy Bay more than a dozen years ago.
What got me hooked on New Zealand wine was my encounter with Greywacke Sauvignon Blanc.
I thought, "What a wonderful wine!" and immediately became fascinated with New Zealand wine. Then, I learned about Cloudy Bay, as Kevin Judd, the owner of Greywacke, had been the winemaker for many years.
History of Cloudy Bay
Cloudy Bay is one of the wineries established in the early days of winemaking in Marlborough (in the 1980s) and is now a leader in New Zealand's wine industry, but its origins lie in neighboring Australia.
It all started in 1983 when a group of small producers from Marlborough brought some of their wines to David Hohnen of the famous Australian winery Cape Mentelle to have them evaluated.
The owner and winemaker at the time, Mr. Hohnen, was particularly impressed by the Sauvignon Blanc, and immediately decided to expand into Marlborough, seeing the great potential of this wine.
His prediction was correct, and the Sauvignon Blanc he released under the name "Cloudy Bay" in 1985 immediately gained a high reputation in the British market. Following this success, he officially established a winery in August of the same year. In the world of wine, reputation in the UK is very important and can have a great influence.
Its unique flavor, unlike anything that had ever existed before, quickly became known to wine professionals around the world, and Cloudy Bay was called "the wine that woke the world up to white wine."
In 1990, the brand entered the international market in a partnership with the major champagne brand Veuve Clicquot, and is now part of the LVMH Moët Hennessy Louis Vuitton group.
The Marlborough region has already been so developed that it is said that there is almost no land suitable for grape growing left, but Cloudy Bay, which was one of the first to have its eye on this area, has been acquiring land suitable for grape cultivation since the 1980s, and so has a major advantage.
Rooted in the soil of Marlborough, the cultivation and brewing techniques that have been cultivated over the years are extremely advanced, and they produce wines of consistent quality every year. Currently, Cloudy Bay wines are exported to over 60 countries around the world, taking advantage of their high quality and stable supply. They are also served in restaurants in major cities around the world, making them one of the most well-known New Zealand wines in the world.
It has become a standard brand in wine shops and restaurants in the UK, US, Australia and Asia. I think it can now be said that Cloudy Bay is the "face of New Zealand."
Vineyard characteristics
Image source: Cloudy Bay official website
Currently, Cloudy Bay's vineyards are mainly located in the Wairau Valley in Marlborough, where the company was founded.
Click here for more information about Marlborough, New Zealand's largest wine producing region.
▶ Marlborough Region | New Zealand's largest wine producing region, renowned worldwide
The Wairau Valley, which is mainly made up of alluvial soil, is cool but receives plenty of sunlight, making it an ideal location for growing grapes. The soil has excellent drainage, and because the land is so dry that the grass turns brown and dies every autumn, the fields are equipped with irrigation systems.
Cloudy Bay's extensive vineyards are used to grow the grapes used to make Sauvignon Blanc (white), Pinot Noir (red), Chardonnay (white), Pérolys (sparkling) and Tecoco (white).
In recent years, they have expanded into Central Otago, where they grow Pinot Noir from two different vineyards and blend them to produce Te Wahi, a high-quality red wine that can be aged for a long time.
Sustainable Initiatives
Cloudy Bay is a founding member of Sustainable Winegrowing New Zealand , and has certified not only its own vineyards but also its contract vineyards and winery.
The facility has also acquired ISO14001 certification, and uses green energy such as wind and water power, generating 30% of the electricity it uses through its own power generation. Solar panels are currently under construction, and the facility is also taking other unique steps to protect the environment, such as conserving water and taking measures against waste.
Cloudy Bay is a leading New Zealand wine company, and its efforts to conserve the environment are influencing other wineries.
Now let's take a look at the characteristics of the six wines that have been released.
First, let us introduce Sauvignon Blanc, Cloudy Bay's flagship wine and an extremely well-known wine.
This is a brand that we would recommend to anyone who has never tried New Zealand wine before or Cloudy Bay!
Cloudy Bay Sauvignon Blanc
| Wine Name | Cloudy Bay Sauvignon Blanc |
|---|---|
| region | Marlborough |
| variety | Sauvignon Blanc |
| Vintage year | 2022 |
| Alcohol content | 13.5% |
| Suggested retail price | 4,730 yen (tax included) |
It has an aroma and flavor that is representative of New Zealand Sauvignon Blanc, combining the fruity citrus flavor with the freshness of grass and herbs.
The 2022 vintage has a strong fruity and herbal aroma as soon as it is poured. Furthermore, as it is exposed to air, it becomes sweeter and develops a deeper, more complex aroma.
According to Jim White, he first brews grapes grown in his own vineyards by plot and creates 90 different types of wine. He then selects only those that meet his standards and carefully blends them to create the flavor of the year.
The winery uses about 70% of the wine it produces, and the remaining 30% that does not meet the standards is sold to other companies.
Most of the wine is brewed in stainless steel tanks, but some is aged in French oak barrels to add depth to the flavor.
Generally, it is best to consume New Zealand Sauvignon Blanc as soon as possible, but Jim White suggests that in the case of Cloudy Bay Sauvignon Blanc, the flavour will develop if it is aged for six to seven years, making it an even better match for food.
This Sauvignon Blanc is certified by the Appellation Marlborough Wines (AMW), which was established in 2018.
AMW is a certification given to wines made from 100% Marlborough Sauvignon Blanc that meet strict standards, including sustainable environmental practices.
▶ What is Appellation Marlborough Wine (AMW)?
In addition, the bottle design has changed significantly from the 2022 vintage, giving it a stylish impression. The number 1985 (the year the winery was founded) is embossed, and the label is cut in the shape of a mountain.
Cloudy Bay Pinot Noir
| Wine Name | Cloudy Bay Pinot Noir |
|---|---|
| region | Marlborough |
| variety | Pinot Noir |
| Vintage year | 2020 |
| Alcohol content | 14.0% |
| Suggested retail price | 5,556 yen (tax included) |
Cloudy Bay was one of the first wineries in Marlborough to plant Pinot Noir.
As mentioned earlier, Cloudy Bay's Pinot Noir vineyards are located in Marlborough and Central Otago.
This "Cloudy Bay Pinot Noir" is made from grapes grown in Marlborough, and is medium-bodied with a mixed aroma of red fruits such as raspberries and black fruits such as blackberries. In addition to its robust flavor, it also has a spicy hint of cinnamon and cloves.
The wine is brewed using open-top fermentation for 24 to 28 days, and then aged in barrels for 11 months, one-third of which are new French oak barrels and two-thirds are old barrels.
This wine is somewhat fuller in appearance and flavor than Burgundy Pinot Noir.
It's good to drink it right away, but I also think it's a good idea to let it sit for 5 to 10 years after release. You can enjoy the flavor and silky texture that only aged wine can have.
Cloudy Bay Chardonnay
| Wine Name | Cloudy Bay Chardonnay |
|---|---|
| region | Marlborough |
| variety | Chardonnay |
| Vintage year | 2020 |
| Alcohol content | 13.5% |
| Suggested retail price | 4,840 yen (tax included) |
Chardonnay is a popular, highly adaptable grape variety grown around the world, and is the second largest producer in New Zealand.
Although this wine tends to be somewhat overshadowed in Cloudy Bay's lineup, it continues to be released with a consistent flavor and a highly refined finish every year, with almost no difference in quality from vintage to vintage.
Chardonnay does not have the strong aroma and flavor characteristics of NZ Sauvignon Blanc, but it has a gentle flavor and is an all-rounder that will not overpower the food.
This Chardonnay is barrel fermented, which adds complexity, but it is by no means overbearing and is a wine that is highly capable of pairing with a variety of meals.
I think it goes well with a wide range of dishes, from vegetables to fish, chicken, and pork. In Japanese cuisine, it goes very well with slightly oily dishes, such as tempura.
Perolus
| Wine Name | Cloudy Bay Pelorus NV |
|---|---|
| region | Marlborough |
| variety | 60% Chardonnay, 40% Pinot Noir |
| Vintage year | Non-Vintage |
| Alcohol content | 12.5% |
| Suggested retail price | 4,257 yen (tax included) |
Perolus is an authentic sparkling wine that was first released in 1997. Incidentally, "Perolus" is the nickname of a dolphin that lived in Cloudy Bay about 100 years ago and was loved by the people.
As mentioned above, Cloudy Bay has a partnership with the French Champagne house Veuve Clicquot, and Perolus has faithfully inherited the techniques that Veuve Clicquot has cultivated in Champagne.
One of these is the traditional method of brewing champagne, which is secondary fermentation in the bottle. Another technique inherited from Champagne is blending wines made from grapes from multiple vineyards and finishing them as a single brand of sparkling wine.
In addition, they use advanced techniques to produce a consistent taste every year while using reserve wine (wine from the previous year). This method is the same as that used in Champagne. And 70% of the grapes used for Perolus are harvested in the same year, and the remaining 30% are made with reserve wine to maintain the balance.
The aging period after bottling is a long 36 months, after which the wine is disgorged (rake removed) and then shipped. The production method is the same as champagne, but compared to champagne, Perolus has a more "fresh" and "fruitful" taste, which is a reflection of the Marlborough region.
The aroma has the fragrant aroma of brioche, a scent also common to champagne, with refreshing notes of lemon, apple, and strawberry from the Pinot Noir.
The delicate bubbles make it very smooth to the touch, making it the perfect drink for celebrations and anniversaries.
Jim White said that when he visits Japan, his favorite thing to do is bring Perolus to a sushi restaurant in Tsukiji and pair it with sushi.
What a luxurious way to enjoy it! It goes especially well with white fish such as sea bream or flounder, or shrimp sushi.
Tecoco
| Wine Name | Cloudy Bay Te Koko |
|---|---|
| region | Marlborough |
| variety | Sauvignon Blanc |
| Vintage year | 2019 |
| Alcohol content | 13.0% |
| Suggested retail price | 8,140 yen (tax included) |
"Tecoco" is a premium Sauvignon Blanc cuvée that has received high praise internationally, including receiving a score of 98 from the British wine magazine "Decanter."
This wine was born out of a desire to create a more interesting wine when Kevin Judd, current owner of Greywacke, was the winemaker at Cloudy Bay.
One of the themes of this Tecoco is "finishing Sauvignon Blanc in a Chardonnay style". In brewing, they use barrels to ferment with wild yeast and incorporate malolactic fermentation, which is not usually done with Sauvignon Blanc. This makes the acidity milder and the mouthfeel mellow. Another feature is that it is aged on the lees for 18 months.
When Tecoco first began selling it in 2000, the aroma and flavor were so close to Chardonnay that people who drank it mistook it for Chardonnay. However, since then, adjustments have been made, such as changing the proportion of malolactic fermentation, and the wine has evolved into a modern style that is mellow yet has a strong acidity.
The grapes used for Tecoco are also carefully selected, with no compromises made, and in 2017 and 2018, production was not carried out as it was deemed difficult to harvest the required amount of grapes to meet the standards.
The aroma is of subtropical fruits such as lemon, citrus fruits, and mango, as well as herbs such as jasmine and lemongrass, with a hint of ginger. The taste is complex and concentrated, and can be drunk slowly over time, making it a style that can be aged for many years.
This is the perfect wine for those who have already tried some New Zealand Sauvignon Blanc. You will surely be surprised to find out that there is such a Sauvignon Blanc!
We recommend pairing "Tecoko" with dishes that have a rich, full-bodied flavor, such as fish, chicken, or pork sautéed in butter.
Tewahi
| Wine Name | Cloudy Bay Te Wahi |
|---|---|
| region | Central Otago |
| variety | Pinot Noir |
| Vintage year | 2017 |
| Alcohol content | 13.5% |
| Suggested retail price | 11,990 yen (tax included) |
The last wine we would like to introduce is "Te Wahi", made from grapes from "Central Otago", 700km south of Marlborough, home of Cloudy Bay. "Te Wahi" means "that place" in Maori.
Central Otago is one of the world's leading Pinot Noir producing regions, home to nationally and internationally acclaimed producers such as Felton Road, Gibbston Valley and Sato Wines.
The vineyards are often located in hilly areas, and unlike Marlborough, they cannot be harvested mechanically, so the number of grapes harvested is not large. However, it is the only wine-producing region in New Zealand that has a "semi-continental climate" with extreme temperature differences between day and night, and this allows it to produce very high-quality Pinot Noir.
Te Wahi is a well-balanced blend of grapes from two vineyards with different characteristics. One is Calvert , which has silty soil. The grapes harvested here are characterized by fine tannins and delicate, soft aromas. The other is Northburn , which has loamy soil. Here, the grapes are harvested powerfully and with a firm structure. Of course, all the grapes are hand-picked.
Compared to Cloudy Bay Pinot Noir, which is made from grapes from Marlborough, Te Wahi has a richer flavor, with blackberry, dark berry, American cherry, and other black fruits as its main flavors. It also has a strong spice flavor with star anise and cloves.
It pairs perfectly with meat dishes with complex flavors, such as roasted duck with balsamic sauce or beef cheek stewed in red wine.
By the way, there was a time when Tewahi used a screwcap because good cork was difficult to obtain, but it has now returned to cork stoppers.
This is rare among New Zealand wines, where the screwcap usage rate exceeds 99%.
summary
This time we introduced Cloudy Bay, a winery that represents New Zealand wine.
Cloudy Bay wine is exported to over 60 countries around the world, proving that it is loved by so many people.
Cloudy Bay, a pioneer of Marlborough wineries and a key player in spreading the reputation of New Zealand wine, continues to be the "face of New Zealand wine" today with its consistent taste.
All six types of wine produced are prestige class, making them ideal for special occasions or as gifts for loved ones.
Cloudy Bay is a model New Zealand wine.
I would like to encourage those who are new to wine and those who have never tried New Zealand wine to try it. I'm sure you will be able to experience the charm of New Zealand wine.
