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Cloudy Bay

The New Zealand winery in the Wairau Valley in the region Marlborough (South Island) was founded in 1985 by Australian entrepreneur David Hohnen, the former owner of Cape Mentelle in Western Australia. It later became the Champagne House Veuve Clicquot-Ponsardin sold, which in turn to the group LVMH heard. The vineyards with 140 hectares of vineyards are mostly planted with Sauvignon Blanc, Chardonnay and Pinot Noir, as well as smaller portions of Riesling, Sémillon and Gewürztraminer. Grapes of other varieties such as Cabernet Sauvignon and Merlot are purchased from five long-term contracted grape growers. The great success of Sauvignon Blanc (with a small portion of Sémillon), created by cellar master Kevin Judd in 1987, contributed to New Zealand being 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 are 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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