The harvest of 2014 supplied our best Cloudy Bay Pinot Noir to date.
A balanced and lively expression of Pinot Noir from the Marlborough region.
The harvest of 2014 supplied our best Cloudy Bay Pinot Noir to date. The picking of Pinot Noir began on March 9th and was completed by April 1st. The timing was perfect as significant rainfall arrived on April 9th.
The Pinot Noir fruit was de-stemmed into our small open top stainless steel tanks and cold soaked for several days. The fermentations were carried out with indigenous yeast, with a peak temperature of 32°C. During the fermentation we plunged the caps to ensure gentle and complete extraction of tannins, colour and flavours. Following three weeks on skins, each batch was transferred into French oak barrels (35% new) and matured for 12 months. The wine was then carefully assembled before bottling.