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View details Cloudy Bay Te Koko Sauvignon Blanc 2012
$ 54.99 Cloudy Bay Te Koko Sauvignon Blanc 2012
Available in cartons of six
SauvBlanc / Marlborough / NewZealand
The Cloudy Bay winemaking team suggested doing the unthinkable in vintage 1991. Why not ferment some juice with indegenous yeast, completely wild microflora, untrained and uncultured? This was uncharted territory in New Zealand and only nature could decide the outcome. A few barrels were set aside for trial, the juices quickly fermented into a pungent brew. Unperturbed, the winemakers let nature take it's course until spring, when the ugly duckling had morphed into a savoury complex wine of great intensity and voluptuous mouthfeel.
 
View details Cloudy Bay Sauvignon Blanc 2016
$ 28.99 Cloudy Bay Sauvignon Blanc 2016
SauvBlanc / Wairau Valley / NewZealand
There are good reasons why the vista of Cloudy Bay dresses Marlborough's most internationally feted Sauvignon Blanc. Originally named and charted by Captain Cook in 1770, Cloudy Bay lies at the very northeast of New Zealand's South Island, where the auspicious vines of Wairau Valley can catch a glimpse of the sea. The quality of fruit is without peer and the winemaking itself is second to none. A Sauvignon Blanc of intensity, cohesion and complexity, match with newly made gazpacho, shucked oysters and brewed moules Marinere.
 
View details Cloudy Bay Pinot Noir 2012
$ 44.99 Cloudy Bay Pinot Noir 2012
Available by the case 6 pack only
PinotNoir / Marlborough / NewZealand
Pinot Noir thrives throughout the favourable precincts of Marlborough, where Cloudy Bay have planted the best clones on the choicest sites, to realize harvests of the finest fruit. Crop levels are carefully controlled to ensure the grapes are brimming wth great concentration of flavour, selectively picked and treated to a regimen of old fashioned, tried and true, minimalist vinification techniques. Cloudy Bay are always richly layered with complexity, fruit driven yet exquisitely dry, finely structured and supported by ripe, licorice textured tannins.
 
View details Cloudy Bay Pinot Gris 2014
$ 31.99 Cloudy Bay Pinot Gris 2014
Currently out of stock
PinotGris Grigio / Wairau Valley / NewZealand
Cloudy Bay's Pinot Gris began life as a handful of vine plantings sourced from a French nursery in the mid 1990s. The cuttings were painstakingly propagated by the Cloudy Bay nursery crew and gradually planted out over three years at the estate's Mustang Vineyard. The impatient winemakers stood by, eagerly awaiting their first crop, harvested in 2004, it yielded a single barrel of wine. The style today is a profound expression of Pinot Gris, effusive with aromas of mandarin and pear, abundant flavour, fine texture and a gentle touch of residual sweetness.
 
View details Cloudy Bay Pelorus Vintage 2007
$ 42.99 Cloudy Bay Pelorus Vintage 2007
Currently out of stock
Chardonnay PinotNoir / Wairau Valley / NewZealand
The tradition dates back to 1770 when Cloudy Bay was charted by Captain Cook. Made in limited quantities and released at four years of age, Pelorus is one of New Zealand's flagship wines. Harvests of Chardonnay and Pinot Noir are sourced from distinguished Wairau Valley vineyards to be fashioned into a sophisticated wine with tempting bouquets, exciting mousse and exquisite, lasting finish.
 
View details Cloudy Bay Pelorus N.V
$ 24.99 Cloudy Bay Pelorus N.V
Chardonnay PinotNoir / Wairau Valley / NewZealand
Innovation and meticulous attention to detail are the guiding principles of Cloudy Bay. The team is committed to producing wines of region, striving to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough. Cloudy Bay was a founding member of Sustainable Winegrowing New Zealand. From their, intensively husbanded, holistically managed vineyards comes Pelorus, a deluxe Cuvee in collaboration with elite parcels of fruit, grown to the best vineyards in Marlborough's Wairau Valley.
 
View details Cloudy Bay Chardonnay 2013
$ 39.99 Cloudy Bay Chardonnay 2013
Chardonnay / Marlborough / NewZealand
Crafted to a combination of traditional, minimalist and exacting winemaking techniques by one of New Zealand's most prominent labels, Cloudy Bay is an engaging, mouthfilling and textural Marlborough Chardonnay. Layered with a generosity of citrus and stonefruit flavours, the fruit is enhanced by an attractive nuttiness and subtle oak influence. Cloudy Bay is delicious in its youth, generous with piquant grapefruit complexity, enhanced by a luxurious biscuit/ mineral richness.
 
Cloudy Bay Vineyards was established in 1985 by Western Australia's Cape Mentelle, and is today part of Estates & Wines, The Moët Hennessy Wine Division

Cloudy Bay farms 200 hectares of vines at three carefully selected sites. Vineyards planted in 1986 surround the winery in the Wairau Valley at Rapaura, with additional plantings at nearby Renwick and in the Brancott & Omaka Valley's, in the southern foothills. Five long term contract growers also work closely with Cloudy Bay. The main varieties grown are sauvignon blanc, chardonnay and pinot noir with lesser quantities of riesling and gewurztraminer.

 Cloudy Bay

Cloudy Bay takes its name from the bay at the eastern extremity of the Wairau Valley. It was named Cloudy Bay by Captain Cook on his voyage to New Zealand in 1770. The wines of Cloudy Bay are exported to more than 30 countries worldwide, the principal markets being Australia, United Kingdom, USA, Europe and Japan. Cloudy Bay will continue to expand its operations and the company believes that the continued success of Marlborough lies in the production of premium wines from varieties best suited to the region.

The Wairau Valley of Marlborough is synonymous with the world's finest sauvignon blanc and it was this variety that inspired the establishment of Cloudy Bay Vineyards in 1985. Cloudy Bay Sauvignon Blanc played a significant role in establishing this international reputation and is consistently regarded as one of the region's finest. The Cloudy Bay team combine meticulous viticulture, modern winemaking technology and traditional vinification techniques to produce a style notable for its structure, complexity and fine balance. Cloudy Bay Sauvignon Blanc is an elegant aromatic wine with appealing fruit and crisp acidity.

Pelorus is the premium quality sparkling wine label of Cloudy Bay Vineyards. It is produced from chardonnay and pinot noir sourced from selected sites within the Wairau Valley. Sunny skies and the long cool summer days of these southerly latitudes ensure the slow ripening essential for achieving the elegance, crispness and complexity inherent in a quality sparkling wine. Pelorus NV is a chardonnay based blend of selected vintages, aged in the bottle for two years on yeast lees. Pelorus Vintage is a blend of pinot noir and chardonnay. Traditional vinification techniques including barrel fermentation, oak maturation and malolactic fermentation are used to complement contemporary winemaking skills in the crafting of this wine.

 Cloudy Bay

Cloudy Bay Te Koko is an individual expression of the sauvignon blanc grape, a complex and savoury wine that is both deliciously aromatic and richly textured. Aromas of lychee and honeysuckle intermingle with the scent of thyme and a hint of smoky oak. Released as a matured wine, Te Koko is a full-bodied, alternative style of sauvignon blanc ... a complimentary addition to the Cloudy Bay range.

The winemaking philosophy of Te Koko is very much 'hands off', and is the result of winemaking curiosity, having employed similar techniques with chardonnay. After harvesting and pressing, the juice is transferred to French oak barrels and allowed to undergo fermentation using naturally occurring yeast. This primary fermentation is subsequently followed by a full malolactic fermentation in the following spring. The wine is left in barrel, on yeast lees for 18 months prior to bottling.

The bay at the Eastern extremity of the Wairau Valley, named 'Cloudy Bay' by Captain Cook, was originally known as 'Te Koko - o - Kupe' by the Maori people of the region. Legend has it that Kupe, the Tahitian explorer dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the oysters from the seabed. Traditional vinification methods are employed to produce an intriguing and complex wine. These include, wild yeast and malolactic fermentations, prolonged contact with yeast lees and ageing in French oak barriques. Alcohol levels are naturally high and produce a wine with body and viscosity. The dominant fruit characters of melon and peach blend harmoniously with toasty vanillin oak and mealy yeast autolysis characters.

Pinot noir thrives in Marlborough where Cloudy Bay has planted the best clones in prime vineyard locations to produce the highest quality fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavour and this is enhanced by tried and true 'hands off' winemaking practices. Cloudy Bay's Late Harvest Riesling is made only when optimum conditions prevail, the grapes are hand picked from bare canes in late autumn. Sapped almost dry by the botrytis fungus, the wine is lusciously fruity and sweet.

In July 2003, Lecturer in Oenology Dr. Tony Jordan, taking over from founder David Hohnen, was appointed to the position of Chief Executive Officer of Cape Mentelle, Cloudy Bay and Mountadam, the Australian and New Zealand wineries within the Veuve Clicquot Ponsardin Group, which is also a part of the Moet-Hennessy Louis Vuitton Group. This position is in addition to Tony's role as CEO of Domaine Chandon Australia (Chandon and Green Point brands).

Cloudy Bay

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