Pinot Noir

The 2019 growing season began with early budburst after a mild winter and warm early spring. Late spring brought cool, unsettled weather during flowering, which meant lower-than-average yields. The weather continued through December, but Christmas brought the gift of warm, dry conditions until harvest. Vineyard crews undertook careful canopy work to ensure the grapes could bask in the sun, with the resulting fruit proving concentrated and complex.

The 2019 growing season began with early budburst after a mild winter and warm early spring. Late spring brought cool, unsettled weather during flowering, which meant lower-than-average yields. The weather continued through December, but Christmas brought the gift of warm, dry conditions until harvest. Vineyard crews undertook careful canopy work to ensure the grapes could bask in the sun, with the resulting fruit proving concentrated and complex.



The elegant Marlborough red

A balanced and lively expression of Pinot Noir from the Marlborough region.


Nose
The Cloudy Bay 2019 Pinot Noir is deep, dark-fruited and aromatic. The nose is laden with notes of bramble berries, graphite and morello cherry.
Palate
On the palate you’ll find Victoria plum, loganberry and autumn fruit held together with fine, silky tannins and balanced with juicy acidity. The finish is long and the wine is exceptionally moreish.
Marlborough
Carefully selected sites located within the southern Wairau Valley, including our Mustang and Barracks vineyards
Gravelly clay based soils with clay/loam subsoils
light rain
Today
12°C
53°F
How it was made

Harvest

We hand-picked the Pinot Noir from February 27th until April 2nd, at a point of excellent flavour concentration and acid balance.

Vinification

The Pinot Noir fruit was gravity-fed into the open topped fermentation tanks, with 7% whole-bunch inclusion. The skins were gently plunged, with an average of 16 days’ skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new. 

Must know
Pinot Noir 2019
Marlborough
  • For consumption 14°C 16°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.3 %
  • Vintage 2019
  • pH 3.61
  • Varietal Pinot Noir
  • Bottling 06/2020
  • Harvest Thursday, February 27, 2020 to Thursday, April 2, 2020
  • Residual sugar 2.0 g/L
  • Acid 5.6 g/L
  • Closure Screwcap