CLOUDY BAY PELORUS NV

Gold Medal – New World Wine Awards 2018

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Winery notes (NV)
"A fresh combination of Chardonnay led citrus and pear fruits underpinned by savoury tones from the Pinot Noir component and characters reminiscent of grilled bread and brioche. Deliciously crisp with toasty, creamy complexity, enhanced by a lingering nutty finish. Richly textured yet with a dry sophistication."

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5 Stars & 95/100 Bob Campbell MW (NV)
"Rich, mouth filling Methode with plenty of bready, biscuity yeast autolysis supported by subtle citrus fruit flavours. This wine has a great texture, real power, an impeccable balance and a delicious texture. I cannot remember it being this good."

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5 Stars & Top 10 Cuisine Sparkling Tasting, October 2018 (NV)
"Creamy and soft, bright flavours of lemon and red fruits are counterbalanced with savoury bread, mushroom and meal. The package is completed with a balanced line and a dusting of chalk."

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92/100 Mike Bennie, The Wine Front, June 2018 (NV)
"Savoury, appealing perfume, ripe apples, nougat, toast, cookies and cream, just lovely, righteous even. Complex and interesting. Palate has refreshment and complexity hand in hand, and great energy. Flavours of apple, spice, nougat again – bubbles super bright and coursing through the wine. Real good."

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5 Stars Michael Cooper, 2019 Edition (NV)
"Cloudy Bay's non-vintage Marlborough bubbly is a Chardonnay-dominant style, with 30 per cent Pinot Noir, grown in the Wairau Valley and hand-picked. The base wines are fermented and aged in tanks, large oak vats and small French oak barrels, and the bottle-fermented blend is matured for at least two years on its yeast lees, before it is disgorged. Refined, tightly structured and elegant, it typically has strong, citrusy, peachy, yeasty flavours, showing excellent depth and harmony. The sample I tasted in late 2018 is invitingly scented, with a yeasty, citrusy bouquet. Bright, light lemon/green, it is tightly structured and vivacious, with excellent richness and complexity, and a finely balanced, persistent finish."

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Sue Courtney, wineoftheweek.com, February 2016 (NV)
"Gemmy lemon-hued in the glass. The bouquet is savoury with toasty yeast autolysis notes and the most subtle nuance of bacon. Then in the mouth it is crisp, dry, zesty and full of energetic bubbles that dance across the tongue and a mouthfilling bready savouriness not only from the time on yeast lees but also from the use of oak in the cuvee. A blend of Chardonnay and Pinot Noir with at least two years bottle ageing, it finishes with the zing of apple and citrus and leaves an exceptionally long aftertaste with malty leesy flavours lingering."

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88/100 Lisa Perrotti-Brown, Robert Parker's The Wine Advocate (NV)
"Scented of apple tart, peaches and orange blossoms with hints of brioche and clover honey, the NV Pelorus has good finesse in the mouth with plenty of small, persistent bubbles and a good amount of apple and stone fruit flavors before finishing with a good persistence of yeasty notes. Drink it now."