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Cloudy Bay

The New Zealand winery in the Wairau Valley in the area Marlborough (South Island) was founded in 1985 by the Australian entrepreneur David Hohnen, the former owner of Cape Mentelle in Western Australia. Later it became the champagne house Veuve Clicquot-Ponsardin sold, in turn, to the group LVMH belongs. The vineyards with 140 hectares of vineyards are largely planted with Sauvignon Blanc, Chardonnay and Pinot Noir, as well as smaller shares of Riesling, Semillon and Gewürztraminer. Grapes of other varieties such as Cabernet Sauvignon and Merlot are purchased from five contracted long-term grape farms. The great success of the winemaker Kevin Judd first created in 1987 Sauvignon Blanc (with a small share Sémillon) contributed to the fact that New Zealand was recognized as a wine nation. This wine is regularly sold out in no time. It is fermented in steel tanks and stored on the yeast for about two months before bottling. Other top wines include Te Koko (Sauvignon Blanc), Chardonnay, Cabernet-Merlot, Pinot Noir and Late Harvest Riesling. The sparkling wine Pelorus, first produced in 1987, is produced using the champagne method. The wines are exported to 20 countries.

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