Cloudy Bay Pelorus NV

Marlborough, New Zealand
Shellfish

Class, elegance and serious yumminess from this kiwi sparkler
Celebrate with Cloudy Bay’s Pelorus NV just like that great little dolphin of yesteryear
Popping the cork on this stunning sparkler will mesmerise your vision with an elegant bead of bubbles. This class act will continue to delight your senses with refreshing crisp apple acidity intertwined with lemon biscuits, and creamy toast, completing the hedonistic experience with a lingering nutty finish.

Cloudy Bay Vineyards was established in 1985 by its sister company Cape Mentelle Vineyards of Margaret River. Cloudy Bay in turn rocked the wine world, by bringing the unique taste of Marlborough Sauvignon Blanc to the international community. Now owned by the wine division of the luxury goods giant LVMH, Cloudy Bay wines are guided by winemakers Nick Blampied-Lane and Tim Heath. The Cloudy Bay team produce world famous ‘wines of region’ through pure flavours and stunning vibrancy of Marlborough. A far cry from the sight Captain Cook saw, when he named Cloudy Bay. At the time the Wairau River was in full flood washing silt into the bay creating cloudy waters.

Pelorus Brut NV has sparkled its way for the last two decades into our glasses, to be one the country’s finest sparklers, comprising of 80/20 split of Chardonnay. This Methode Traditionelle emulates Champagne in production style and taste with an added touch of kiwiana freshness, showing the house style of Cloudy Bay in a Chardonnay predominant blend (80%). Named after Pelorus Jack (or Jill, no one really knows), the famous dolphin from the 1900’s that celebrated with ships after they navigated the, then treacherous straights of Marlborough Sounds. It only seems fitting your celebration should include Pelorus!

RRP $39.90

$31.90

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Comprised of 80% Chardonnay the Te Hana Brut experience will enlighten your mouth with a grapefruit and citrus sparkle mixed in with characters of brioche and sweet apple pie.

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Cloudy Bay Pelorus NV

Or how about an Experience in....

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