Department > Wines > Sparkling Wine > Cloudy Bay Pelorus NV 75cl
Cloudy Bay Pelorus NV 75cl
Cloudy Bay Pelorus NV 75cl

Cloudy Bay Pelorus NV 75cl

Cloudy Bay Pelorus NV 75cl

£26.00
£24.00 ON SALE

SPECIAL OFFER
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    Overview

    Cloudy Bay Pelorus

      
    Tasting Notes:
    Pale straw in colour with aromas of ripe citrus fruits. The bouquet of apple and lemon complements the fresh bready notes.

    Cloudy Bay Pelorus NV is a fresh, aperitif style sparkling wine with apple-crisp flavours, underpinned by nutty yeast complexity derived from two years bottle maturation on lees.

    The wine is suitable to serve with light canapés. A winery favourite is crisp Parmesan wafers.

    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.

    'Pelorus Jack' was a famous dolphin who, for more than 20 years around the turn of last century, met the steamers crossing between the two main islands of New Zealand and escorted them through the Marlborough Sounds. His descendants abound in the waters of Cloudy Bay and their image has become the symbol of Pelorus. Sunny skies and the long cool summer days of Marlborough ensure the slow ripening so essential for achieving the elegance, crispness and complexity inherent in a quality sparkling wine.

    Cloudy Bay Pelorus NV and Vintage are both produced using traditional vinification techniques; the grapes are hand-picked, and only the free-run juice is extracted to ensure palate softness and elegance. The base wines (Chardonnay and Pinot Noir) are fermented in a mix of stainless steel tanks, large oak vats, and small French oak barrels to give layers of complexity. These base wines undergo spontaneous malolactic fermentation, which softens the natural acidity and adds depth of flavour and richness. They then spend a minimum of eight months on yeast lees prior to blending and tirage.

     

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