From

$99.99 a bottle
Pelorus Cloudy Bay Magnum 2006
  • Iconic NZ vintage bubbly.
  • 6 bottles to gift or enjoy
  • This will make your summer idyllic

Pelorus Cloudy Bay Magnum 2006 x4

$399.96

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Product Code: C716M
An idyllic summer and relatively low crop loads delivered ripe fruit with intense aromatics. An absolutely delicious bubbly.

Wine Region

MARLBOROUGH

Drink Until

Varieties

60% Pinot Noir & 40% Chardonnay

Alcohol

13.0%

Foods

Oak

A warm primary fermentation in a mixture of stainless steel tanks and large and small format old french oak vessels was followed by a spontaneous malolactic fermentation.

Colour

Nose

The 2006 Pelorus Vintage exhibits rich and complex aromas of brioche, nougat and almond biscotti, overlying subtle red apple and citrus fruit.

Palate

The wine has a deliciously creamy palate structure that is balanced and focussed by a fine acid backbone.

Background

The season got off to a relatively warm, frost-free start with budburst occurring almost three weeks earlier than normal. Ideal growing conditions prevailed throughout the spring, but with December came wet and windy weather. The unsettled conditions affected the flowering period, resulting in incomplete berry set and consequently low crop levels. The warmth returned early in the New Year and conditions during the remainder of the summer were idyllic. The combination of an early spring, low crops, and warm sunny weather brought on the ripening and - for the first time ever - harvesting commenced at the end of February. Fruit quality was superb and picking was hurried as all vineyards ripened rapidly, but two dumps of rain in late March slowed things down and put a cloud of apprehension over the vintage. Fine weather with low humidity followed the rain, leaving the fruit unscathed and picking resumed in earnest. Ten clones of pinot noir and 5 clones of chardonnay were used in the 2006 Pelorus Vintage blend. Following harvest, the grapes were pressed without crushing and after a short settiling period, the juice was racked into fermentation. A warm primary fermentation in a mixture of stainless steel tanks and large and small format old french oak vessels was followed by a spontaneous malolactic fermentation. The base wines were then aged for a further 9 months on yeast leesprior to blending in October 2006. The final assemblage of 60% Pinot Noir and 40% Chardonnay was tiraged in Decmber 2005 using prise de mousse yeast and subsequently aged on lees for three years prior to disgorging in early 2010. The finished wine has an alcohol of 13.0 % vv, pH of 3.07, 6.8 gL titratable acidity and residual sugar of 7.5 gL.

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Call 0800 80 9463 to purchase a single bottle for $99.99 (plus delivery and handling)

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Feature winemaker
JO GEAR