Cloudy Bay Pinot Noir 2015

Cloudy Bay Pinot Noir 2016

Marlborough, New Zealand   |    750ml   |    14%
Cloudy Bay's Marlborough Pinot Noir journey began over 30 years ago with their first plantings of Pinot Noir grapes. Since then, the winemakers at Cloudy Bay have have relentlessly pursued their goal of crafting a benchmark Pinot Noir for the Marlborough region. Taking a traditional, purist approach to this, Cloudy Bay is now recognised as one of New Zealand's finest Pinots.

There's so much to like about the 2016 Cloudy Bay Pinot Noir which is brimming with complexity and flavour; with plum, spice and red florals aromatics. The palate is focussed with a savoury structure; milk chocolate, dark fruit and spice perfectly integrated with leather and hints of earthiness. Chalky tannins linger on a long finishing, rounding off what is a superb drinking Pinot Noir from Cloudy Bay.

Availability: In stock

Cloudy Bay Pinot Noir 2016 is available for purchase in increments of 1
Only available for purchase in 6 bottle increments.
Cloudy Bay Vineyards was established in Marlborough, New Zealand in 1985 by the founders of Cape Mentelle. Innovation, meticulous attention to detail and regional expression are the guiding principles of Cloudy Bay.

The Cloudy Bay team is committed to producing ‘wines of region’ and strives to enhance the pure, bracing flavours and stunning vibrancy, naturally afforded by the climate and soils of Marlborough, New Zealand.

Widely regarded as the quintessential expression of the acclaimed Marlborough wine region, Cloudy Bay Sauvignon Blanc is an international benchmark wine noted for its vibrant aromatics, layers of pure fruit flavours, and fine structure.
New Zealand
Harvest: The 2016 harvest of Pinot Noir took place amidst excellent ripening conditions. The harvest started on March 20th and was concluded by April 4th. The final yield was 20% below average, manifesting in a density and complexity of flavour.

Vinification: The Pinot Noir fruit was entirely handpicked and de-stemmed before being gravity fed into the fermentation vessels. 13% of the fermentation was comprised of whole bunches. The fermentations utilised natural occurring yeast populations under carefully monitored conditions. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 12 months, of which 35% was new.

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