Vibrant red in colour, the 2009 Pinot Noir displays a nose that is both pure and complex revealing aromas of strawberries, earthy fresh mushrooms and smoky spice.
The palate is finely balanced, with a vibrant core of red fruits clad in a silky, luscious lining. A subtle textural chalkiness and fine grained tannins indicate a wine that will develop beautifully in the bottle over the next 7-8 years.
This wine pairs well alongside five spice rubbed duck breast with a pan jus and cherry reduction, Fillet of beef with mixed peppercorn crust Rack of wild venison, mustard & red wine sauce, Blue cheese and red wine poached pears
Release Date – March 2011
Background Information:
Established in 1985 by Kevin Judd and David Hohnen, Cloudy Bay was one of the first vineyards in the Marlborough wine region on New Zealand's South Island, establishing itself as the standard by which all New Zealand wines are judged. Named after the nearby bay whose waters turn cloudy when the Wairau River fills them with silt, Cloudy Bay wines embrace the quintessential expression of the pristine, bracing, pure flavours of New Zealand.
Its reputation and quality helped put New Zealand wines on the global wine map, earning them international prestige. The Cloudy Bay estate enjoys a relatively cool and moderate maritime climate year round, producing one of the world's most refined Sauvignon Blanc wines. The wine made from Sauvignon Blanc grapes express the essence of this unique terroir, infused with notes of fresh melon, passion fruit, pineapple and lemon.
Cloudy Bay strives to preserve the vibrant natural purity and fruit of the Sauvignon Blanc grapes, which are harvested at night, so the cool freshness allows the fruit to retain its rich flavours. The wine is then fermented in stainless steel tanks.
The Cloudy Bay range includes Sauvignon Blanc, Chardonnay, Pinot Noir, the brand's iconic Te Koko Sauvignon Blanc, and Pelorus- an exceptionally elegant sparkling wine.
