(From 2013 Vintage) 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
(From 2013 Vintage) With an inviting, smokey nose of plum and black cherries, Cloudy Bay Pinot Noir 2013 has overtones of baking spices and leather. A soft palate entry supplemented by chalky tannins builds structure towards an intense, brooding finish.