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Cloudy Bay Marlborough Pinot Noir (6 x 750ml case)

 

Type:  Red Wine      Drink Before:  Drink Now
Country: New Zealand   Bottle Size:  750mL
Style:  Dry   Vintage:  2008 * vintage may vary
Grape Type:  Pinot Noir   Food Match:  Game, Pork, Mushrooms
Alcohol:  14.0%   Closure: Screw Cap

 Buy Pinot Noir Wines from New Zealand  Online

New Zealand Pinot Noir

New Zealand is now acknowledged as one of the few countries to have successfully come to grips with this fickle, but supremely aristocratic grape variety. The temperate climate and long sunshine hours have combined with winemaker passion and skill to produce world-class, highly sought-after Pinot Noir. Origins of Pinot Noir in New ZealandPinot Noir first appeared in the Auckland region during the mid 1970s and within a decade was being produced in Martinborough (in the Wellington region) and Hawkes Bay, plus most regions in the South Island. Early competition successes from Canterbury and Martinborough Pinot Noir, as well as the demand for Pinot Noir as a component in high quality bottle-fermented sparkling wine, has now made this varietal the most widely planted red grape in the country and one of New Zealand's most prestigious and acclaimed wine styles.

Regional Focus

Pinot Noir relishes cool temperatures and low rainfall and thus performs with distinction in the Wellington region and most South Island regions. Cooler, high-altitude sites in Hawkes Bay have also found success with this temperamental grape. Wines from Martinborough have earned the highest international accolades and probably the loudest acclaim for Pinot Noir in New Zealand. Soils here consist of deep stony and silt loams over gravel, helping to produce Pinot Noir with strong, ripe plum flavours and great concentration. The silty alluvial soils and long, cool ripening conditions in the South Island regions of Marlborough and Nelson produce vibrant, fruit-focused Pinot Noir with strong cherry and plum flavours. A significant percentage of Marlborough's Pinot Noir crop adds richness and body to the Méthode Traditionelle sparkling wines for which the region has become famous. In Waipara in the Canterbury region, chalky loam soils with limestone deposits, plus the cool, dry growing season are well suited for the production of high quality, vibrant Pinot Noir. The dry, sunny continental climate combined with the silt loam soils in Central Otago produce elegant, long-lived Pinot Noir that typically have strong black cherry flavours.

Vineyard and Winemaking Influences

Canopy management techniques such as leaf plucking, trimming and new trellis designs help produce wines with deeper colours and more intense, ripe flavours. Clones AM 10/5 and 2/10 were the first premium Pinot Noir clones imported into New Zealand and are widely planted today. Davis clones 5 (Pommard), 6 and 13 have also proved to be popular. In the early 1990s the Dijon clones 113, 114, 115, 667, 777 and 375 were planted and are now beginning to produce exciting results. A wide range of winemaking techniques, including pre and post- fermentation maceration, partial whole berry fermentation, and various methods of tannin, colour and flavour extraction add further variation to regional differences in wine styles.

Pinot Noir with Food

With its rich flavours and soft tannins New Zealand Pinot Noir suits a wide range of dishes. Lean meats, such as veal, venison or turkey, are a good match with Pinot Noir. The vibrant cherry flavours of Pinot Noir from the more Southern New Zealand regions flatter the flavours of turkey like the classic garnish, cranberry sauce.

Pinot Noir in the Future

The quality of New Zealand Pinot Noir has come an astonishingly long way in the past twenty years. This continuous improvement shows no sign of abating - only Pinot Noir can boast an annual conference in New Zealand, dedicated to coaxing the best results from this challenging grape variety. The rewards are clearly evident from the mounting acclaim for New Zealand Pinot Noir throughout the world.

Source:  New Zealand Wine official website

Grapes for this wine were sourced from the southern side of the Wairau Valley including the Brancott, Fairhall and Ben Morven sub-regions and from the Barracks vineyard (located in the Omaka Valley) for the first time. The soils are aged alluvial gravels that are relatively free draining, with some clay content. This soil structure allows a relatively consistent availability of water to the vines throughout the summer months, minimising water stress to the pinot noir vines. All vines were pruned and trained to two-caned, vertically shoot positioned canopies. Average yields were approximately 6 tonnes/hectare. Much hand work for shoot thinning and bunch thinning was required during the season.

Idyllic flowering weather led to excellent set in all varieties and bloomed into a bountiful crop. A warm summer followed and the season finished close to the long-term average in terms of heat summation, sunshine hours and rainfall. The exceptionally dry ripening season was punctuated by two rain events during the second half of harvest, producing many a grey hair and speeding up the picking. All vineyards were picked in just over a month and the vintage was completed earlier than ever before.

Seven clones of pinot noir were hand harvested according to individual ripeness, with the first picked on March 20 and the last on April 11. Fruit was received at the winery in exceptional condition and composition averaged 24.5 Brix, pH 3.27 and acidity of 8.7g/l.

All fruit was de-stemmed into open top stainless steel tanks and, after a pre-fermentation cold soaking period of several days, the fermentations started with naturally occurring yeast. The caps were plunged during fermentation to aid colour and flavour extraction. Following an average period of three weeks on skins, the batches were drained and lightly pressed before being transferred into French oak barrels, approximately half of which were new. Malolactic fermentation was complete by early summer. After nearly a year ageing in oak, the individual components were blended in late February and the wine was then lightly fined with egg whites for clarity prior to bottling in June 2010. The final blend consists of 30% clone 777, 30% clone 667, 13% Abel clone, and the remainder a mix of Dijon clones. Final analysis shows the wine to have 14% v/v alcohol, pH of 3.60 and acidity of 5.5g/l..

An enticing wine that will awaken your senses from the very first encounter. Leather, boysenberry and sweet spices combine. The supple palate with its transparent flavours of red fruit and earthy textures leads to a finish that is both balanced and intriguing.

Cloudy Bay Pinot Noir pairs well with Slow-cooked star-anise pork belly.  Duck and lamb which enhance the fruit sweetness of the wine.  Truffles & mushrooms – a wild mushroom risotto will enhance the wine's savouriness. Venison, Tuna, Goose, quail & other game birds.  Eye fillet of beef Parsnip, beetroot berry sauces.

$48.99 per bottle
6 x 750ml bottles
$293.94
$233.94
NEW PRICE :
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