Price:  £32.95 | Case Rate: £31.17
Ex Tax: £27.46

Cloudy Bay - Pinot Noir 2016

Information

  • Country: New Zealand
  • Wine Region: Marlborough
  • Wine Maker: Tim Heath
  • Grape: Pinot Noir
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 92 (2014) VS: 88 (2014) WS: 89 (2014) JS: 92 (2014) WE: 91 (2013) WF: 94 (2014) WF: 95 (2014) MC: 5 Stars (2014)

Wine tasting notes

Enticing aromas of ripe juicy cherries and dark fruitcake are enriched by the plush scent of new leather and hints of toasty oak. The palate is supple and fine with a delicious plummy fruit character layered over charry oak and delicate tannins.

Winery Information

Cloudy Bay

Created in 1985 by David Hohnen, founder of the Cape Mentelle estate in Australia, the Cloudy Bay vineyards extend to the mouth of the eponymous bay in New Zealand. This landscape, nestled between the Pacific Ocean and the Richmond Range mountains, is truly exceptional. Cloudy Bay, one of the first estates to be established in the Marlborough region, has made a huge contribution to making New Zealand one of the great names in wine worldwide. The famous Sauvignon Blanc is the wine Prime.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)92 pts

Dec 2015 - Lisa Perrotti-Brown - Pale to medium ruby-purple colored, the 2014 Pinot Noir has a very pretty, floral scented nose with notes of roses and violets over a core of cranberries, Bing cherries and pomegranate. Light to medium-bodied, the palate gives a wonderful intensity of perfumed red berries with just enough herbal and earthy lift, supported by finely grained tannins and harmonious acidity, finishing long. A great showing for Cloudy Bay!

Vinous/Antonio Galloni (2014)88 pts

May 2016 - Healthy medium red. Plum, dark cherry, strawberry, licorice and a hint of herbs on the nose and palate. In a slightly dry, savory style, offering modest flesh and sweetness but good acid lift. I like the balance of red and black fruit and spice flavors but the wine just misses on aromatic lift and precision. Daniel Sorrell noted that Marlborough Pinot Noir is built on its firm line of acidity and tannins, while Central Otago Pinot is more tannic, rich and opulent. Both of the 2014 Pinots were made in Cloudy Bay's old facility and were thus pumped and more heavily extracted ("Marlborough Pinot needs to be worked in all but the best years," says Sorrell), but the new winery, which allows the team to work entirely by gravity, opened just in time for the 2015 harvest.

Wine Spectator (2014)89 pts

Oct 2016 - Firm and focused, with wild berry and plum flavors, accented by licorice and cedar hints. A touch of pine needle and forest floor adds an aromatic detail. The licorice element lingers on the finish. Drink now through 2026.

James Suckling (2014)92 pts

Oct 2016 - With plenty of rose-like perfumed aromas, this pinot is bursting with perfume, citrus peel, some sappy notes and attractive oak spices. Bright in the mouth and with tannins that are lithe and show plenty of flavor, elegance and balance. Drink now.

Wine Enthusiast (2013)91 pts

This wine boasts subtle black cherries and plums, framed in a bed of toasty, mocha-tinged oak. It's rich and silky, with a discreet dusting of cocoa on the long finish.

Wine Front (2014)94 pts

This is as good as any “standard” Cloudy Bay Pinot Noir I have seen. It’s a wine of sinew and balance, its herb notes and fruit flavours teaming beautifully. The Te Wahi, as good as it is, felt lumbering in comparison. This wine takes flight. It races and rolls, slips and satisfies. Dark cherries, both sweet and sour. A lick of spicy oak but only that. A bit of tension. A sense of seduction. Buy.

Wine Front (2014)95 pts

This is as good as any “standard” Cloudy Bay Pinot Noir I have seen. It’s a wine of sinew and balance, its herb notes and fruit flavours teaming beautifully. The Te Wahi, as good as it is, felt lumbering in comparison. This wine takes flight. It races and rolls, slips and satisfies. Dark cherries, both sweet and sour. A lick of spicy oak but only that. A bit of tension. A sense of seduction. Buy.

Michael Cooper (2014)5 stars

Consistently classy. Grown at sites on the cooler, more clay-influenced south side of the Wairau Valley – including the company's Mustang and Barracks vineyards – the 2013 vintage (5*) was matured for a year in French oak barriques (40 per cent new). Arguably the best release yet, it has full, bright ruby colour and mouthfilling body. Already drinking well, it is savoury and supple, with concentrated, ripe cherry, spice and nut flavours, good tannin support, and excellent complexity and harmony.

Vinification Notes

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.