The actual product may vary from the images shown on the website.
White dry
A rich and complex wine: displaying notes of morning brioche with crème Chantilly and caramelized sugar, enriched by the deep fragrance of ripe apricots. Lime blossom and a touch of pink grapefruit play alongside toasted macadamia, grilled almonds and cashew caramel. Vivid, well-structured, generous, vibrant and mineral.
Fermented and aged in 50% new French oak.
Serve at 10°C with baked lobster in béchamel sauce, roasted turbot, or well-aged Camembert cheese.
The balance and depth to this is fantastic! Medium to full body with a density and phenolic tension that is wonderfully integrated and creates a harmonious and rather sophisticated palate. Some salted caramel to the cooked apple and light mango flavors. It’s stays with you but it’s the center palate that impresses. Creamy texture. Drink or hold. Screw cap.
Cloudburst Wine is one of the most ambitious new-generation wine projects in Australia, based in the Margaret River region. Although the estate is relatively young, it has rapidly gained international recognition thanks to extremely low yields, precise winemaking, and a clear commitment to terroir over technological effect. Cloudburst was founded with the aim of creating wines that speak not of Australian scale or power, but of subtlety, structure, and longevity rooted in place.
The estate’s founder and winemaker set out to translate a Burgundian and Bordeaux mindset into the Margaret River context—not by copying styles, but by applying the same respect for land, vineyard, and time. As a result, Cloudburst wines quickly became sought after by collectors and top-level restaurants, despite their very limited production.
Wine Philosophy
At the core of Cloudburst Wine’s philosophy is minimalism and absolute respect for terroir. Vineyards are farmed according to organic and biodynamic principles, without synthetic fertilizers or herbicides, with much of the work carried out by hand. Yields are deliberately kept extremely low in order to achieve maximum concentration and structural balance.
Fermentation relies on native yeasts, and intervention in the cellar is kept to a minimum. Oak is used very sparingly and solely as a textural tool—never as a dominant aromatic influence.
Wine Style
Cloudburst wines are defined by tension, clarity, and disciplined structure.
White wines, most often made from ‘Chardonnay’, show chalky minerality, salinity, restrained aromatics, and a long, linear texture. This is not a tropical-fruit expression of Australia, but a cool, structured profile with a distinctly European sensibility.
Red wines, particularly those based on ‘Cabernet Sauvignon’, express ripe blackcurrant fruit, a graphite-like backbone, precise tannins, and a long finish. The fruit is never excessive; it is integrated into a structure that allows the wine to evolve calmly and over an extended period.
Vineyards and Location
Cloudburst vineyards are located in the Margaret River region, characterized by close ocean influence, cooling sea breezes, and pronounced diurnal temperature variation. Soils are diverse, but predominantly well-draining and structurally supportive, allowing grapes to reach phenolic ripeness while maintaining acid balance.
These conditions enable Cloudburst to craft wines focused on balance and longevity, rather than immediate aromatic impact.
Ageing and Drinking Window
One of the defining attributes of Cloudburst Wine is its clear ageing potential. While the wines already show precision and balance in their youth, they are built to evolve over 10–20 years or more, gaining complexity, depth, and textural integration over time.
