The first vintage born from the alliance of our two owned- vineyards - Calvert and Northburn.
Defining a new Pinot Noir place
Cloudy Bay’s evocative distillation of the most extreme southerly and continental Pinot Noir terroir of Central Otago.
Sitting below the fruit, earthen and mineral smokiness, which is lifted by hedonistic floral notes
Harvest
The grapes were handpicked between 7th and 14th of April and displayed intense flavour and excellent levels of skin and seed tannin ripeness.
Vinification
90% of the fruit was de-stemmed.Before fermentation in stainless steel the fruit was cold-soaked for 5 days . Wild yeast fermentation took between 2-3 weeks. The wines were hand plunged between 1-4 times daily. After fermentation, batches were lightly pressed and racked to barrel with 14 months aging in French oak of which 40% was new. Racked before bottling and lightly fined with egg white.
Blenheim, New Zealand, 01.10.2018
Cloudy Bay is pleased to announce the opening of their new Cellar Door – The Cloudy Bay Shed - in Central Otago, New Zealand, on Friday 27th July.
In 1985, David Hohnen created Cloudy Bay, the ultimate expression of Marlborough Sauvignon Blanc.
