Few wines have changed a country's fortunes like Cloudy Bay, and we're chuffed to have them pouring in Manchester this October.
Founded in Marlborough, at the top of New Zealand's South Island, in 1985, Cloudy Bay's Sauvignon Blanc helped put New Zealand wine on the world map. Marlborough's secret is bright, sunny days and cool nights. The sunshine builds ripe, expressive fruit, and the cold nights lock in the acidity that makes the wines so vivid. In the glass: passion fruit, lime zest, gooseberry and fresh-cut grass, with a zippy, mouth-watering finish.
The Sauvignon Blanc is the one to know, but there's more to Cloudy Bay. The Pinot Noir shows Marlborough's softer side, with red cherry and a silky texture. And if you ever spot Te Koko, grab it: a barrel-fermented take on Sauvignon Blanc that swaps zing for layers of texture and complexity.
Our tip: taste Cloudy Bay next to a white from somewhere cooler and more restrained, and notice how much the place shapes the wine. Then book New Zealand Icon Cloudy Bay, our masterclass at 2.05pm in the afternoon session to really get under its skin.