Pelorus

Pelorus Sparkling Wine, Non Vintage, Cloudy Bay, Wairau Valley, New Zealand

Grapes: A blend of 60% Chardonnay and 40% Pinot Noir, 20% fermented in old French oak barrels, traditional method, 7g/L dosage

Producer Tasting Note:

The Pelorus is crisp and balanced. The pale straw colour and aromas of ripe citrus hint at its Chardonnay origins. On the nose, a bouquet of apple and lemon complements the aromas of fresh bread, drawn from two years’ bottle ageing on lees. The palate is toasty, creamy and complex, enhanced further by the lingering, nutty (almond) finish.

Pelorus is the definitive New Zealand sparkling wine, and has been since 1987. Crafted using the time-honoured méthode traditionnelle, Pelorus is widely acclaimed for its elegance, finesse and complexity. Its deliciously crisp and balanced flavours make it the perfect bottle for any occasion.

Critics' Tasting Notes:

"Pale lemon in colour. A complex, attractive, lees-derived bouquet showing hints of strawberry, raspberry, toasted hazelnuts, and buttered popcorn. A very tasty wine expressing elegance, complexity, weight, with a creamy mousse, delicate acidity and wide commercial appeal."

94/100 points, NEW ZEALAND WINE RATER, February 2022

"Apple, light pie crust and strawberry aromas that follow through to a medium- to full-bodied palate with a creamy texture and a dry, fruity finish. Plenty of brioche and fruit at the end. Drink or hold." James Suckling, March 2024

Also awarded 95/100 points "A quite outstanding wine for its station", Huon Hooke, THE REAL REVIEW and 5 Stars "Typically a powerful wine, creamy, nutty and full-flavoured", Michael Cooper

Production:

Pelorus comes from a selection of vineyards planted on the warm stony soils close to the winery. These hold the ideal conditions for the balance of ripeness and acidity required for our signature sparkling wine. Several different clones of Chardonnay and Pinot Noir are used in the vinification of Pelorus. All grapes are whole-bunch pressed, and the juice is settled for 48 hours before being racked from the solid lees. Fermentation takes place in stainless steel tanks, where the wine also goes through malolactic conversion. Lees are stirred post-ferment to build texture. Following blending and stabilisation, the wine is aged en tirage for a minimum of 24 months. After disgorging, a small dosage is added to the wine before the cork is inserted.

Food Match: Perfect as an aperitif, served with fresh, simple hors d'oeuvres. Try it with oysters, clams and scallops, raw vegetables and fresh new season asparagus.