All 2007 2009 2011 2013 2015 2017 : 2004 2008 2010 2012 2014 2016 2018 : Image Gallery. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. 2015 Cloudy Bay Pinot Noir, Marlborough, New Zealand . The 2017 Cloudy Bay Pinot Noir is appealingly aromatic, revealing notes of Morello cherry and bramble. Cloudy Bays vingårde er fordelt rundt i Marlborough-regionen for at opnå optimal udnyttelse af den omfattende diversitet, der er til stede i de individuelle mikroklimaer og jordbundstyper. 3.8. The first of our fruit was picked on the 3rd of March with harvest completed on March 13th. The 2015 harvest of Pinot Noir took place amidst excellent ripening conditions.
Duck. Read more . Both of the 2014 Pinots were made in Cloudy Bay's old facility and were thus pumped and more heavily extracted ("Marlborough Pinot needs to be worked in all but the best years," says Sorrell), but the new winery, which allows the team to work entirely by gravity, opened just in time for the 2015 harvest. Here, the trailblazing winery has created this silk-smooth 92 Parker Point 2017 vintage that's loaded with raspberry, strawberry and cola. In 1985, David Hohnen created Cloudy Bay, the ultimate expression of Marlborough Sauvignon Blanc.All fruit was de-stemmed into our small open top stainless steel tanks and, after a cold soak of several days, the fermentations commenced with naturally occurring yeast and at a maximum temperature of 32°C. A challenging vintage, a classic wine. Six clones of pinot noir were hand harvested with ripe flavours and moderate sugar levels. The harvest started on March 20th and was concluded by April 4th. Vinification. New Zealand. The Pinot Noir fruit was entirely hand picked and de-stemmed before being gravity fed into the fermentation vessels. Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle toast and wood smoke characters. The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986. The grape skins were gently plunged with an average of 18 days skin contact. . The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. Cloudy Bay - vin i verdensklasse. Vinification. Some of NZ’s best restaurants put on a Cloudy Bay Pinot Noir and signature duck dish pairing – flash eateries like Botswana Butchery, The Grove, Vivace and Pier 19 are involved in the gig which takes place during winter.It’s got massive cellaring potential of ten years plus but we reckon this is the ultimate dinner party red. Following three weeks on skins, each batch was transferred into French oak barrels, approximately 40% new, for 12 months of maturation. The cool-climate Marlborough is almost too generous to the demanding Pinot Noir grape. A deliciously sweet hint of spice lingers on the finish. A top rated year for this wine (2017 Vintage) Popular among … The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. Sa fraîcheur et sa finesse ont fait sa renommée. Layered with all the intrigue of bright red fruit, heady spice and silky structure, the Cloudy Bay Pinot Noir 2015 is as concentrated as it is refreshing More about Jim White . Expressifs, raffinés et fruités, les vins de Cloudy Bay symbolisent l’esprit de la région.
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