Well, I'm not sure what's causing the cloudiness, but I'll give it a stab!
My first thought is that it could be a pectin haze. If you didn't use any pectic enzyme, that would be my first approach.
The next thing I'd do is chill it. Putting it somewhere cold will often cause the suspended particules to fall out.
If you're already used pectic enzyme, and the wine has been finished for at least 3 months, I'd probably go with sparkelloid. That should clear it up pretty well.
I've had really good luck with sparkelloid in my light colored wines.
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