Cloudy Bay is shifting its focus to pinot noir, aiming to establish itself as a serious player in the category and capitalize on Central Otago’s unique terroir.
For decades, Cloudy Bay Vineyards has been nearly synonymous with New Zealand sauvignon blanc. The winery helped define the category with its first sauvignon blanc vintage in 1985, setting a benchmark that propelled the country’s wine industry onto the global stage.
Cloudy Bay is a prominent wine region in New Zealand's Marlborough district.
The area is known for its Sauvignon Blanc production, which has gained international recognition for its crisp acidity and citrus flavors.
Cloudy Bay Vineyards was founded in 1985 by Marc Alhadeff and David Hohnen.
The vineyard's unique terroir, with its stony soils and cool climate, contributes to the distinctive flavor profile of its wines.
However, as competition increases and more producers stake their claim in Marlborough, Cloudy Bay has been looking elsewhere to expand its identity. With newer investments in Central Otago further down on the South Island of New Zealand, Cloudy Bay is now making a deliberate move to establish itself as a serious player in pinot noir.
Pinot noir has been part of Cloudy Bay’s portfolio for years, but the focus has sharpened over the last decade. Central Otago’s extreme climate, with its short growing season and dramatic temperature swings, presents both opportunities and challenges. ‘Pinot noir is what truly defines the region,’ says Nikolai St. George, Cloudy Bay’s winemaking director.
Pinot Noir is a red wine grape variety originating from France.
Known for its light color and delicate flavor, Pinot Noir is grown in cool climates worldwide.
It's often described as having flavors of cherry, raspberry, and earthy notes.
With low tannins and high acidity, Pinot Noir pairs well with lighter dishes like salmon or poultry.
In the United States, Oregon is a notable region for Pinot Noir production.
The move is not just about diversifying the portfolio, according to the winemakers. It’s also about ensuring long-term relevance in an increasingly competitive market. Demand for New Zealand sauvignon blanc has grown immensely, but the field is more crowded than ever. Cloudy Bay has long been the gold standard for New Zealand sauvignon blanc.
Winemakers are skilled artisans who cultivate and transform grapes into high-quality wines.
They carefully select grape varieties, monitor vineyard conditions, and employ traditional techniques to produce distinctive flavors and aromas.
Winemakers must balance acidity, tannins, and sugar levels to create a harmonious blend.
With years of experience and dedication, they refine their craft, experimenting with new methods and ingredients to innovate and improve the winemaking process.
Expanding pinot noir production is also a strategic decision with an eye on the U.S. market. While New Zealand sauvignon blanc continues to perform well in the U.S., pinot noir presents a new opportunity for growth. Central Otago’s reputation has steadily increased internationally, but scaling up production in this region is not as straightforward as it is in Marlborough.
The climate is less forgiving, and yields are lower. ‘One of the biggest factors in Central Otago winemaking is the climate risk,’ says Daniel Sorrell, Cloudy Bay’s operations winemaker. ‘Spring frosts are a major concern every year.‘ To mitigate this risk, Cloudy Bay uses wind machines, water for frost protection, and helicopters.
Beyond vineyard challenges, Cloudy Bay is navigating how to position its pinot noir in a market where France’s Burgundy region and California’s Sonoma district usually dominate the category. The goal is not to compete with those regions but to highlight what makes Central Otago unique.
‘New Zealand pinot noir has a great opportunity as the prices of Burgundian pinot noir continue to ramp up and become inaccessible,’ adds Sarah Campbell, IWSR’s head of research for Asia Pacific. ‘With many New Zealand winemakers producing pinot noir in the Burgundian style, but at more approachable price points, they have a winning formula.‘
Cloudy Bay’s shift does not mean sauvignon blanc is becoming less important—that wouldn’t be realistic. For Campbell, New Zealand pinot noir is unlikely to reach the same success as New Zealand sauvignon blanc for two reasons: first, pinot noir is a more niche style and typically has a higher price point, making it unlikely to have mass market appeal; second, for New Zealand pinot noir to reach the scale of New Zealand sauvignon blanc, it would require replanting most of New Zealand’s vineyards.
As the industry navigates shifting demand and heightened competition, Cloudy Bay’s expanded focus on pinot noir simply signals a broader ambition: to be known for more than the wine that made it famous. ‘Winemaking is about constant refinement, pushing boundaries while respecting the essence of each vineyard,’ says St. George. ‘Pinot noir from this region continues to gain recognition on the global stage, and what excites us the most is the potential we still have to explore.‘
- observer.com | Cloudy Bay Wants to Be Known for More Than Sauvignon Blanc
