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.

Cloudy Bay's vines are trained to yield fruit that's solely for sparkling. Several different clones of Chardonnay and Pinot Noir are pressed without crushing. Juices are given a short period of cold settling, followed by racking and inoculation to a pure strain of Montrachet yeast. Base wines are vinified and aged in a mixture of fermenters, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation, parcels are left to age on lees for a further eight months prior to assemblage. The Chardonnay component is put on tirage using prise de mousse the following February, followed by a minimum of two years lees ageing in the bottle before disgorgement and liqueur doseage.