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Cloudy Bay Pelorus

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Cracka Review

The 2006 Pelorus Vintage exhibits rich and complex aromas of brioche, nougat andalmond biscotti, overlying subtle red apple and citrus fruit. The wine has a deliciously creamy palate structure that is balanced and focussed by a fine acid backbone.

Winemaker's Notes

The 2006 Pelorus Vintage exhibits rich and complex aromas of brioche, nougat andalmond biscotti, overlying subtle red apple and citrus fruit. The wine has a deliciously creamy palate structure that is balanced and focussed by a fine acid backbone.

expert reviews about

Cloudy Bay Pelorus

Expert Reviews

Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
Cloudy Bay's bottle-fermented sparkling is typically a very powerful wine, creamy, nutty and superbly full-flavoured. A blend of Pinot Noir and Chardonnay - with always a slightly higher proportion of Pinot Noir - it is given its primary alcoholic fermentation in a mixture of stainless steel tanks, large oak vats and oak barrels, followed by complete malolactic fermentation, and once bottled it is matured for at least three years on its yeast lees before it is disgorged. The 1994 vintage has fresh, strong strawberry/yeast flavours and toasty, buttery characters in a soft, complex style with a delicious creamy texture. Straw-hued, with a slightly buttery fragrance, the 1995 is complex and harmonious, with rich, strawberryish, yeasty flavours and a smooth, lasting finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1994 Vintage) says
Cloudy Bay's bottle-fermented sparkling is typically a very powerful wine, creamy, nutty and superbly full-flavoured. A blend of Pinot Noir and Chardonnay - with always a slightly higher proportion of Pinot Noir - it is given its primary alcoholic fermentation in a mixture of stainless steel tanks, large oak vats and oak barrels, followed by complete malolactic fermentation, and once bottled it is matured for at least three years on its yeast lees before it is disgorged. The 1994 vintage has fresh, strong strawberry/yeast flavours and toasty, buttery characters in a soft, complex style with a delicious creamy texture. Straw-hued, with a slightly buttery fragrance, the 1995 is complex and harmonious, with rich, strawberryish, yeasty flavours and a smooth, lasting finish.
Buyer's Guide to New Zealand Wines
James Halliday (1993 Vintage) says
Deep yellow-gold; that utterly idiosyncratic bouquet with its pronounced nutty/bready/yeast autolysis influence leads into an ultra-full-flavoured, rich palate with no primary fruit evident, but lots of nutty bready flavours. Marches to the tune of its own drum.
Australian Wine Companion 1999 1998
88
Michael Cooper (1993 Vintage) says
Buyer's Guide to New Zealand Wines
Tyson Stelzer says
Insightful Cloudy Bay winemaker Nick Lane admits that Marlborough has fruit in spades, so his challenge is to create tension in this wine. He’s nailed it here more confidently than I remember in Pelorus, uniting the layered, biscuity complexity of a little old barrel fermentation, up to two years on lees and a deep resource of reserve wines, with a core of lemon, pear and golden delicious apple fruit and a taut tail of tense acidity. A low dosage of 7.5g/L of sweetness is perfectly gauged to keep the finish refreshing. Pelorus is now one of New Zealand’s best value sparklings.
2012-2013
Wine Taste Edition 96
92
Michael Cooper says
Fresh, citrusy, slightly biscuity bouquet. Aperitif style, moderately complex, blended from Marlborough chardonnay (70 per cent) and pinot noir (30 per cent). Lemony, vivacious and racy, with a steady "bead", gentle, nutty, yeasty characters and impressive freshness and vibrancy.
July/Aug Winestate

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