Cloudy Bay Pelorus NV

Avg Price: $26.99
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Tasting Notes:

The pale straw colour and aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus NV . A bouquet of a...

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Bordeaux Wine Investments
Sevenoaks, GB (4,100 mi)
GBP 13.00
USD $
750ml
Buy Now
Winedirect.co.uk
Hailsham, East Sussex (4,100 mi)
GBP 19.95
USD $
750ml
Buy Now
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User Reviews for Cloudy Bay Pelorus

Winemaker's Notes:

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.

Tasting Notes:

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.

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.

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