The Pinot Noir fruit was de-stemmed into our small open top stainless steel tanks and cold soaked for several days. The fermentations were carried out with indigenous yeast, with a peak temperature of 32°C. During the fermentation we plunged the caps to ensure gentle and complete extraction of tannins, colour and flavours. Following three weeks on skins, each batch was transferred into French oak barrels (35% new) and matured for 12 months. The wine was then carefully assembled before bottling.
CLOUDY BAY PINOT NOIR
RM179.90
The style of pinot that Cloudy Bay have set themselves up around is a bold, brassy and assertively oaked style but the bold and ripe brambly dark cherry fruits are up to the task. Then there’s gentle citrus peel along with earth, spices and herbs. The tannins are strong but smooth, and there’s plenty of freshness and energy on the palate. Flavoursome dark cherry fruits run deep.
93/100 Point by JAMES SUCKLING
Food Pairing : Lamb
| Country | New Zealand |
|---|---|
| Region | Marlborough |
| Grape Variety | Pinot Noir |
| Alcohol Type | Red Wine |
| Alcohol Volume | 13.5 |
| Size | 75cl |
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