Cloudy Bay Pelorus Brut
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TASTING NOTES:
Fresh and elegant
A pale straw colour.
The wine's chardonnay origins enliven aromas of ripe citrus fruits and draw out a layered nose of apple and lemon. Pinot noir adds savoury notes – a yeast-derived character is reminiscent of grilled bread and brioche.
Fresh and fruity flavours combine to create a crisp texture on the palate and a lingering, nutty finish.
Winemaker, Cloudy Bay
HOW TO ENJOY:
Cloudy Bay Pelorus
- Service temperature - 8-10°C
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Dry
BLEND AND ORIGIN:
Cloudy Bay Pelorus
The grapes for this blend of chardonnay (60%) and pinot noir (40%) are grown on
vines planted in free-draining, gravel-based soil.
The grapes are pressed, not crushed, and the juice is given only a short time to
settle before 80% is fermented in stainless-steel tanks and 20% in old French oak barrels.
The wine is matured in bottle for two years to add layers of complexity.
FOOD PAIRING:
A sparkling companion to lighter dishes
Pelorus Brut is the perfect match for clams with coriander vinaigrette, raw oysters with lemon, or smoked salmon and goat cheese on toasted sourdough.
This wine brings marinated salmon, crayfish or beef carpaccio dressed with olive oil to life, also complementing chargrilled, honey-glazed chicken.
Crumb-topped apple and rhubarb pie accentuates the unmistakable apple notes in Pelorus.
FOOD PAIRING:
A sparkling companion to lighter dishes
Pelorus Brut is the perfect match for clams with coriander vinaigrette, raw oysters with lemon, or smoked salmon and goat cheese on toasted sourdough.
This wine brings marinated salmon, crayfish or beef carpaccio dressed with olive oil to life, also complementing chargrilled, honey-glazed chicken.
Crumb-topped apple and rhubarb pie accentuates the unmistakable apple notes in Pelorus.