It’s all Happening at Cloudy Bay this summer
From idyllic escapes to a casual wine with dinner, Cloudy Bay has you covered for every occasion, and all with their stylish new packaging.
Visit Cloudy Bay
Surrounded by the breathtaking peaks that feature on its label, Cloudy Bay’s Marlborough home is a must-visit destination. The completely refurbished cellar door now has views into the real working cellar and wine museum. Freshly renovated, Jack’s Raw Bar restaurant opens 7 days starting December 1st 2022.
Visitors to Central Otago will find The Shed cellar door and restaurant just a few minutes from Cromwell. This stunning building is nestled between Cloudy Bay’s Northburn vineyard and Lake Dunstan, and is open Wednesday to Sunday, with stunning views to enjoy outdoors in summer or around a cosy fire in winter.
Food Pairing
As with all truly great wines, Cloudy Bay wines welcome food matches. The famous Sauvignon Blanc is a natural match for almost any seafood, and especially tempura oysters, sashimi, and steamed mussels with garlic, citrus and parsley. It’s also famously superb with green, herby summer salads.
And while it is worth enjoying alone as a celebration, Pelorus is perfect as an aperitif served with fresh, simple hors d'oeuvres. Try it with oysters, clams and scallops, raw vegetables and fresh new season asparagus.
New Packaging
A new chapter began with the 2022 vintage of Sauvignon Blanc, which debuted Cloudy Bay’s new packaging. Along with bespoke bottles made largely with recycled glass, the famously minimalist label has been refined, now emblazoned on a canvas-feel paper stock with a die-cut silhouette of the iconic Richmond Ranges (with more embossed in the glass). The cap is also brand new and entirely recyclable.
To explore all Cloudy Bay wines and to learn more about their cellar doors, visit cloudybay.com
Instagram: @cloudybay
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.