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We Speak Wine USD 39.99 750ml
Varmax Liquor Pantry USD 39.99 750ml

Cloudy Bay Pinot Noir Marlborough 2015

External Review by We Speak Wine:

Nose: SUbtle rose notes bloom in the background together with sweet spice. Palate: Taut in structure with supple tannin and crunchy acidity. The complexity builds upon tasting with earthen notes of graphite, smoke and toasty oak characters. Harvest: The 2015 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 occuring 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. Alcohol: 13.8% pH: 3.58 RS: 2.0 g/L

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Cloudy Bay Vineyards:
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.

External Reviews for Cloudy Bay Pinot Noir Marlborough

External Review
Source: We Speak Wine
03/15/2018

Nose: SUbtle rose notes bloom in the background together with sweet spice. Palate: Taut in structure with supple tannin and crunchy acidity. The complexity builds upon tasting with earthen notes of graphite, smoke and toasty oak characters. Harvest: The 2015 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 occuring 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. Alcohol: 13.8% pH: 3.58 RS: 2.0 g/L



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