Cloudy Bay Pelorus NV

Winery Background and History

Launched in 1987 by Cloudy Bay Winery in Marlborough, New Zealand, Pelorus is the estate’s signature sparkling wine. It was among the first traditional-method sparkling wines in Marlborough and remains one of New Zealand’s most celebrated bubblies—renowned for finesse, balance, and age-worthy elegance  .

Producer & Winemaker

Crafted by the Cloudy Bay team, Pelorus is overseen by their winemaking group led by HDW (Historic Data Winemaker). The team selects Chardonnay-grown fruit from their adjacent vineyards, utilizes meticulous whole-bunch pressing, stainless fermentation, and extended lees ageing to convey elegance and terroir purity ().

Vineyards & Micro Climate

Comprising Chardonnay grapes grown in warm, stony soils near the winery in Marlborough. Coastal breezes and free-draining soils ensure ripeness with preserved natural acidity—ideal for producing sparkling wine with crispness and refinement  .

Vinification & Aging Methods

Traditional méthode traditionnelle: whole-bunch pressed, stainless fermentation followed by malolactic conversion. Blended with reserve wines, aged en tirage for a minimum of 24 months (some historic versions up to 30 months) on lees, dosage added post-disgorgement  .

Tasting Notes

Pale straw color with apple, lemon zest, and brioche aromas. The palate reveals creamy, toasty richness, nutty nuances, and a balanced, lingering finish  .

Food & Wine Pairing

Ideal as an aperitif or with oysters, clams, scallops, smoked salmon, fresh asparagus, or light creamy cheeses—highlighting its crispness and mineral character  .

Service Methods & Temperatures

Serve chilled at 8–10 °C in a tulip flute or refined white wine glass to preserve mousse and accentuate finesse.

Storage & Aging Potential

Ready to drink now, but can be enjoyed for up to 5 years from bottling. Store upright, in a cool (10–12 °C) and dark place.

Grape Varietals & Percentage Used

100 % Chardonnay

ABV (Alcohol by Volume)

12.5 % ABV 

Scores

 

• 92 – Decanter Magazine (2023 tasting)