Cloudy Bay Pinot Noir 2021
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TASTING NOTES:
Refined and elegant
This wine is enticing on the nose, with fruity notes of boysenberry and cherry mixed with fragrant, dusky florals.
On the palate, there's an immediate sense of freshness, with notes of crunchy dark cherry, cranberry and hedgerow fruits bursting in the mouth. The tannins are super-fine, effortlessly underpinning the wine's intense and succulent fruit character.
Technical director, Cloudy Bay
HOW TO ENJOY:
Cloudy Bay Pinot Noir 2021
- How to serve - Enjoy in a Cloudy Bay wine glass to fully explore the depth of aroma and flavour.
- Service temperature - 12-15°C
- When to drink - Ready to drink
- Alcohol by volume - 13.8 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations.
- Health warning - Contains sulphites
- Closure - Screw cap
BLEND AND ORIGIN:
Cloudy Bay Pinot Noir 2021
This year’s pinot noir harvest – from vines grown in the cool clay soils and rolling slopes of Marlborough’s Southern Valleys region – was smaller than usual, thanks to challenging weather conditions in the region.
But the upside of low yields is the resulting fruit that’s full-flavoured, concentrated and complex.
These grapes were gravity-fed into open-top fermentation tanks, with 5% whole-bunch inclusion for added structure.
After 100% malolactic fermentation, the wine was matured in French oak for 11 months (30% of which were new barrels).
FOOD PAIRING:
Cloudy Bay Pinot Noir 2021
This pinot noir's signature silky elegance makes it versatile enough to serve with a wide variety of foods. Try it with glazed roast duck, a platter of cured meats, pâté and sourdough bread, and rack of lamb with Jerusalem artichoke. It also pairs well with light game meats such as rabbit, as well as roasted and griddled vegetables, squash and pumpkin dishes, and smoky, chargrilled flavours.
FOOD PAIRING:
Cloudy Bay Pinot Noir 2021
This pinot noir's signature silky elegance makes it versatile enough to serve with a wide variety of foods. Try it with glazed roast duck, a platter of cured meats, pâté and sourdough bread, and rack of lamb with Jerusalem artichoke. It also pairs well with light game meats such as rabbit, as well as roasted and griddled vegetables, squash and pumpkin dishes, and smoky, chargrilled flavours.