Cloudy Bay

Pinot Noir

standard courier: 3 working days

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R 595

Ready to ship   available1 X 41

750 ml (Standard)

2012


Cultivar:

100% Pinot Noir

Country:

New Zealand

Rating:

96 Points - Decanter 93 Points - James Suckling

Specifications:

13.40% alc vol Sugar g/l: 2.4
Type: Red Wine Cellaring Potential: 10 to 15 years
Origin: Marlborough Appellation: Marlborough

Tasting Notes:

We harvested at lower than haverage sugars whilst achieving excellent skin and seed phenolic ripeness. This led to an intensely flavoured wine, with more restrained alcohol levels, and a particularly svelt and silky tannin structure.

Red Cherry
Red Cherry

Raspberries
Raspberries

Cloves
Cloves

Lavender
Lavender

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard. But Cloudy Bay’s founder - David Hohnen - was convinced of its potential to produce great wine and invested in the best land of the region. Since then, Marlborough has risen to become New Zealand’s leading wine region, as well as one of the finest winemaking locations in the world. Today, Cloudy Bay not only captures the essence of Marlborough but also embodies New Zealand's luxury to the world. The luxury of space and time, of intimate moments and nature’s rarest qualities.

A cool season with naturally low yields produced fruit of outstanding flavour and balance. A challenging vintage, a classic wine. Six clones of pinot noir were hand harvested with ripe flavours and moderate sugar levels.

All fruit was de-stemmed into our small open top stainless steel tanks and, after a pre-fermentation cold soak of several days, the fermentations commenced with naturally occurring yeast and at a maximum temperature of 32°C. We plunge caps during fermentation to ensure gentle and complete extraction of tannins, colour and flavours.

Following three weeks on skins, each batch was transferred into French oak barrels, approximately 40% new, for 12 months of maturation. Individual components are tasted and scrutinized to determine our final blend.

Food pairing

Prosciutto on ciabatta bread, Furneaux Double Cream with walnuts.

Poultry Soft Cheese Pork Charcuterie
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