Cloudburst

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.