Cloudy Bay Pelorus Brut

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Quick Overview

Cloudy Bay’s reputation as a top NZ producer is by no means restricted to their iconic Sauvignon, with the Pelorus consistently rated as one of our finest sparkling wines. Dazzlingly clean and bright with a fine, effusive bead, it’s dusted with florals, the pure fruit echoing with toasty touches from a bed of creamy, heady richness.

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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.

Vineyard Notes

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.

Winemaker Notes

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.


93 Points
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

93 Points
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

93 Points
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


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