Skip to content Skip to navigation

Cloudy Bay Champagne Pinot Noir 2012 Magnum 1.5L

Shipping To:

Call us — 0207 887 2755

Contact Hours

Monday to Saturday 8am-10pm

UK Complimentary personalisation on selected lines only*. You are on our UK site. To change country, please do so via the menu.
Complimentary personalisation on selected lines only*. You are on our UK site. To change country, please do so via the menu.

Cloudy Bay Pinot Noir 2012

Magnum - 1.5 L

Cloudy Bay Pinot Noir 2012

Magnum - 1.5 L
Loading

 

FREE DELIVERY UNTIL DECEMBER 19TH
 
  • Product Details

    This Marlborough pinot noir is a classic wine born of a challenging vintage. Instantly appealing and wonderfully perfumed with aromatic spices, it reveals a savoury and silky texture on the palate. A fruity and lively expression of a New Zealand pinot noir, this red spent 12 months in French oak barrels – 40% new – to soften the acidity of the grapes and create balance.
  • How to enjoy

    • Service temperature - 14-16°C
    • When to drink - Drink now through 2022
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Closure - Screw Cap
    • Health warning - Contains sulphites
    • Alcohol by volume - 13.4%
  • Blend and Origin

    Cloudy Bay Pinot Noir 2012

    Pinot noir grapes for this vintage were sourced from the Mustang and Barracks vineyards in the southern Wairau Valley. A cool December meant grapes ripened slowly, and yields were lower than average, but the harvest produced fruits with exceptional flavour and balance. Following wild-yeast fermentation, the wine was aged for 12 months in French oak (40% new). 


Food pairing:
Inspired by the outdoors

Starter

A salad of smoked Calabrian tomatoes with mushrooms and fennel partners perfectly with this balanced and lively red, as will aged Prosciutto on ciabatta.

Main

Wild venison tartare with stewed sweet plums, beetroot and garlic is an excellent twist on a classic. Or, opt for soy-glazed pork ribs, cooked over a barbecue.

Dessert

Try plums served with citrus and pear slices.