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Cloudy Bay Pelorus NV
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 aging in the bottle before disgorgement.
Cloudy Bay has been the benchmark New Zealand wine, from the iconic New Zealand winemaker Kevin Judd, since its founding in 1985 as one of the first 5 wineries in Marlborough. The ultra-premium wines express the purity and intensity of fruit flavors naturally afforded by the top vineyard sites and maritime climate.
Food Pairings for Cloudy Bay Pelorus
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.