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Cloudy Bay - Pelorus NV

New Zealand Wine
Cloudy Bay - Pelorus NV

75cl Bottle £24.36
In Stock


Trade pricing and quantity discounts available.
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Country of Origin

New Zealand

Producer Information

Key Information

Grape Information

Other Information

  • ABV12.5%
  • ColourWhite
  • Food MatchLobster & Shellfish
  • Food MatchSoft Cheeses
  • Grape TypeChardonnay
  • Grape TypePinot Noir

The pale straw colour and aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple and lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.

Chardonnay and pinot noir grapes are sourced from several grower and estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha and in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy.

As a non-vintage sparkling wine, the final Pelorus blend comprises base wines from several seasons. The pinot noir and chardonnay grapes for Pelorus are harvested when the ideal balance between acid and sugar levels is reached for the production of premium sparkling wine. The naturally high acidity found in grapes grown in the Marlborough region ensures elegance and crispness in the final wine.

Several different clones of chardonnay and pinot noir are used in the vinification of Pelorus NV. All grapes are pressed without crushing and the juice is given a short period of settling which is followed by racking and inoculation with a pure strain of Montrachet yeast. The base wines are fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November.

The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February and subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement.

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