Pelorus Vintage and NV are both produced using traditional vinification techniques; the grapes are hand-picked, and only the free-run juice is extracted to ensure palate softness and elegance. The base wines (Chardonnay and Pinot Noir) are fermented in a mix of stainless steel tanks, large oak vats, and small French oak barrels to give layers of complexity. These base wines undergo spontaneous malolactic fermentation, which softens the natural acidity and adds depth of flavour and richness. They then spend a minimum of eight months on yeast lees prior to blending and tirage. Pelorus Vintage read more...spends 3 years on lees prior to disgorging. Like memories of a late summer picnic, Pelorus Vintage 2004 has enticing aromas of ripe red apples, quince jam and rosehips. The wine has a fine, elegant structure that bursts with flavour ... freshly baked lemon biscotti with a nougat nuttiness and creamy minerality ... leading seamlessly into a long, crisp finish. Pelorus Vintage is a delicious aperitif but also works well with more robust flavours and textures, such as mushroom or truffle based canapes, or Parmesan cheese. (hide)