Current Tasting Notes
The pale straw colour and aromas of ripe citrus fruits indicate its chardonnay origins. A layered bouquet of apple and lemon citrus complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.
Chardonnay and pinot noir grapes are sourced from a combination of our grower and estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha and in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy.
Several different clones of chardonnay and pinot noir are used in the vinification of Pelorus Brut. All grapes are pressed without crushing and the juice is given a short period of settling which is followed by racking and inoculation with a pure strain of Montrachet yeast. The base wines are fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February and subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement.
The West Australian, October 2013
“Has become a tighter and keener wine over the years. This one is a beauty that fits snugly into the aperitif style. Apple and citrus characters pervade the nose and palate with a long, pure, clean finish.” – Ray Jordan
The Wine Front, January 2013
“Lots of cracked yeast and bread, white peach and citrus – complexity and intensity here. Full flavoured, briney and high impact, with fine acidity and an attractive bubbly mouth-feel. Has some Champagne character, yet also has individual style and quality. Very good. Surprisingly so.” – Gary Walsh
Wine Orbit, December 2011
“A classic blend of Chardonnay and Pinot Noir, the primary fermentation was carried out in stainless steel tanks, large oak vats and small French oak barrels. As always, this is a beautifully framed méthode traditionnelle with complex aromas of yeast, citrus, white peach and mushroom. The palate is refined and flowing with silky texture and a lingering crisp finish. Very satisfying.” – Sam Kim