Cloudy Bay Pinot Noir 2014
Cropped at very low levels from some of the finest vineyard sites in Marlborough, Cloudy Bay Pinot Noir is opulent and aromatic with a silky palate that reveals layers of dark red fruits, savoury dried herbs, and delicious toasty oak.
Current Tasting Notes
With an inviting, smokey nose of plum and black cherries, our Pinot Noir 2013 has overtones of baking spices and leather. A soft palate entry supplemented by chalky tannins builds structure towards an intense, brooding finish.
Grapes for this wine were sourced from carefully selected sites located within the southern Wairau Valley, including our Mustang and Barracks vineyards. The soils have a clay base with aged alluvial gravels that provide good drainage. This soil structure allows a relatively consistent availability of water to the vines through the summer months, minimising water stress to the pinot noir variety. Our vines are all pruned to a two-cane or spur pruned cordon. The vertically shoot positioned canopy has an average yield of 6.5 tonnes/hectare.
The 2013 growing season was ideal; good winter rains were followed by desired spring conditions. Flowering was warm and sunny, leading to average crops with great vine balance. Fastidious canopy management throughout the mild and sunny growing season ensured fruit developed and ripened at an optimal rate. Eight clones of pinot noir were hand harvested between the 30th of March to the 15th of April. The grapes exhibited intense, ripe flavours and excellent tannin structure. Brix levels ranged from 22 thru 24.5.
All fruit was de-stemmed into our small open top stainless steel tanks and, after a cold soak of several days, the fermentations commenced with naturally occurring yeast and at a maximum temperature of 32°C. We plunge caps during fermentation to ensure gentle and complete extraction of tannins, colour and flavours. Following three weeks on skins, each batch was transferred into French oak barrels, approximately 40% new, for 12 months of maturation. Individual components are tasted and scrutinized to determine our final blend. Final analysis of our pinot noir shows an alcohol content of 14%, pH of 3.62, TA of 5.7 g/L and 2.3 g/L of RS.