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Cloudy Bay Pinot Noir 2016 75 cL

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15% off on orders above 100€ with the code 'CELLAR15' + free standard delivery on orders above 155€ - Contactless delivery with DHL

15% off on orders above 100€ with the code 'CELLAR15' + free standard delivery on orders above 155€ - Contactless delivery with DHL

Cloudy Bay Pinot Noir 2016

Bottle - 75 cL

Cloudy Bay Pinot Noir 2016

Bottle - 75 cL
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15% OFF ON ORDERS ABOVE 100€ WITH THE CODE 'CELLAR15'
except Krug, Dom Perignon, Ruinart Blanc de Blancs, Château d'Yquem, Château Cheval Blanc and Experiences

  • Product Details

    Appealingly aromatic, the 2016 vintage from Cloudy Bay is a multilayered, balanced pinot noir. Flavours of dark fruits and spice complement fine tannins, juicy acidity and great structure.

    For this classic style, winemakers carefully selected and hand-picked grapes from Marlborough’s southern Wairau Valley, including from the estate’s special Mustang and Barracks vineyards.
  • How to enjoy

    • Service temperature - 14-16°C
    • When to drink - From now until 2025
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Health warning - Contains sulphites
    • Alcohol by volume - 13,6%
  • Blend and Origin

    Crafted during an exceptionally dry year, this vintage wasn’t without its challenges. But ideal weather before the harvest helped the pinot noir grapes to achieve optimum ripeness, similar in style to 2010, 2014 and 2015. The fruits were hand-picked and destemmed, and following fermentation, the wine was matured in French oak (35% new) for 12 months.


A finely tuned pinot noir

Food pairing:
Balanced dishes for a balanced wine

Starter

Begin with a portion of thinly sliced prosciutto and ciabatta.

Main

This wine’s juiciness will complement tender spring lamb and the fruitiness of an accompanying redcurrant sauce.

Dessert

Echo the pinot noir’s plum notes with a dish of sliced pears and plums topped with a light honeyed cream.

Food pairing:
Balanced dishes for a balanced wine

Starter

Begin with a portion of thinly sliced prosciutto and ciabatta.

Main

This wine’s juiciness will complement tender spring lamb and the fruitiness of an accompanying redcurrant sauce.

Dessert

Echo the pinot noir’s plum notes with a dish of sliced pears and plums topped with a light honeyed cream.