Cloudy Bay to experiment with PIWI grapes

Jim White, Cloudy Bay’s Technical and Sustainability Director, has suggested that in the future Cloudy Bay’s iconic Sauvignon Blanc could incorporate PIWI grape varieties, or even evolve in name and composition as disease-resistant grapes are trialled and adopted. This idea reflects broader industry interest in sustainable viticulture and reduced chemical inputs.

PIWI grapes are fungus-resistant varieties bred to reduce reliance on sprays for diseases like downy and powdery mildew. They offer the potential for more environmentally sustainable viticulture by significantly lowering fungicide use.

White’s interest in PIWIs stems from European work on these varieties. In particular, he visited growers in Italy and elsewhere who are evaluating grapes such as Sauvignon Nepis, Sauvignon Rytos and Sauvignac, all bred to have aromatic qualities similar to Sauvignon Blanc while potentially offering greater disease resistance.

He has been working with local nursery Gisborne’s Riversun to organise the importation of these new grape materials into New Zealand under strict quarantine, with an initial set of nine varieties being brought in for trial, including Sauvignon Rytos, Sauvignon Nepis, Sauvignac, Cabernet Blanc, Floréal, Voltis, Soreli.

If New Zealand trials show that these PIWI varieties perform well in Marlborough’s climate — combining acceptable wine quality with genuine disease resistance — White has said Cloudy Bay may consider blending a limited proportion (for example up to 15 %) of PIWI grapes into their Sauvignon Blanc. He has even floated the possibility of renaming the wine to something like Cloudy Bay Sauvignon to reflect a broader varietal composition.

Any commercial wines incorporating these new vines are still many years away. Imported plants must first complete New Zealand’s rigorous quarantine and propagation processes, and then be trialled in field plantings before significant volumes are available for winemaking. Industry commentary suggests PIWI-derived wines in New Zealand are unlikely before the end of this decade given current timelines.
Cloudy Bay’s current Sauvignon Blanc remains 100 % Sauvignon Blanc and is recognised globally as one of the defining examples of Marlborough Sauvignon Blanc, noted for its vibrant fruit and complexity.