Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $75.76Original NZD 134.00≈ €67.42 · £56.95 | www.cloudybay.com ↗ |
2022 Technical Specifications
Alcohol 13.5%
pH 3.72
Total Acidity 4.99 g/L
Grape Varieties Pinot Noir
Drinking Window Drinking now; producer suggests 5–10 years of ageing potential
Region Central Otago
Soil Northburn: rocky glacial soils on terraces; calvert: silty, Loamy soils of an ancient lake bed
Harvest Dates 23 March 2022 to 29 March 2022
Sites Northburn and Calvert vineyards
Fermentation Vessels Open-top fermenters
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size Barriques
Bottling Date September 2023
Extended Maceration Yes
Production Details Predominantly destemmed into open-top fermenters; five-day cold soak; cap plunged one to four times daily; maximum fermentation temperature 30°C; approximately 21 days on skins, with pressing determined by taste; matured for 12 months in French oak barriques, 30% new. Producer serving recommendation: 12–15°C.
Tasting Notes Reticent at first; damson, raw cacao, star anise, blackberry, plum, sweet sloe, fragrant spice, subtle vanilla, graphite freshness, silky tannins
Food Pairing Game meats, roasted vegetables, slow-roasted lamb shoulder with grilled root vegetables, or beef Wellington with parsnip purée
2021 Technical Specifications
Alcohol 13.5%
pH 3.75
Total Acidity 5.16 g/L
Grape Varieties Pinot Noir
Drinking Window Drinking now; producer suggests 5–10 years of ageing potential
Region Central Otago
Soil Northburn: rocky glacial soils on terraces; calvert: silty, Loamy soils and rolling terrain of an ancient lake bed
Sites Northburn and Calvert vineyards
Fermentation Vessels Open-top fermenters
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size Barriques
Bottling Date September 2022
Extended Maceration Yes
Production Details Predominantly destemmed into open-top fermenters; five-day cold soak; cap plunged one to four times daily; maximum fermentation temperature 30°C; approximately 21 days on skins, with pressing determined by taste; matured for 12 months in French oak barriques, 30% new. Producer serving recommendation: 12–15°C.
Tasting Notes Dark chocolate, cherry liqueur, mint, damson jelly, cold-brew coffee, vibrant acidity, fine silky tannins, supple texture
Food Pairing Game meats, roasted vegetables, slow-roasted lamb shoulder with grilled root vegetables, or beef Wellington with parsnip purée
2019 Technical Specifications
Alcohol 13.51%
pH 3.57
Total Acidity 5.06 g/L
Grape Varieties Pinot Noir
Drinking Window Drinking now; producer suggests 5–10 years of ageing potential
Region Central Otago
Soil Northburn: rocky glacial soils on terraces; calvert: silty, Loamy soils and rolling terrain of an ancient lake bed
Harvest Dates 3 April 2019 to 10 April 2019
Sites Northburn and Calvert vineyards
Fermentation Vessels Open-top fermenters
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size Barriques
Bottling Date July 2020
Extended Maceration Yes
Production Details Predominantly destemmed into open-top fermenters; five-day cold soak before wild-yeast fermentation; cap plunged one to four times daily; maximum fermentation temperature 30°C; approximately 17 days on skins, with pressing determined by taste; matured for 12 months in French oak barriques, 30% new. Producer serving recommendation: 12–15°C.
Tasting Notes Boysenberry, florals, subtle spice, rich plum, hedgerow berries, juicy freshness, fine tannins, dark chocolate, blackcurrant
Food Pairing Game meats, roasted vegetables, slow-roasted lamb shoulder with grilled root vegetables, or beef Wellington with parsnip purée
2018 Technical Specifications
Alcohol 13.5%
pH 3.58
Total Acidity 5.47 g/L
Grape Varieties Pinot Noir
Drinking Window Drinking now; producer suggests 5–10 years of ageing potential
Region Central Otago
Soil Northburn: rocky glacial soils on terraces; calvert: silty, Loamy soils and rolling terrain of an ancient lake bed
Harvest Dates 8 March 2018 to 23 March 2018
Brix at Harvest 23.9°
Sites Northburn and Calvert vineyards
Fermentation Vessels Open-top fermenters
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size Barriques
Bottling Date 12 February 2020
Extended Maceration Yes
Production Details Predominantly destemmed with 22% whole-bunch inclusion; five-day cold soak before wild-yeast fermentation; cap plunged one to four times daily; maximum fermentation temperature 30°C; total skin contact of 12–19 days, with pressing determined by taste; matured for 12 months in French oak barriques, 30% new. Producer serving recommendation: 12–15°C.
Tasting Notes Dusky brambles, wild strawberries, violet, damson, hedgerow fruit, dense tannins, vibrant freshness, long focused finish
Food Pairing Game meats, roasted vegetables, slow-roasted lamb shoulder with grilled root vegetables, or beef Wellington with parsnip purée
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties Pinot Noir
Drinking Window Drinking now; producer suggests 5–10 years of ageing potential
Region Central Otago
Soil Northburn: rocky glacial soils; calvert: silty, Loamy soils of an ancient lake bed
Sites Northburn and Calvert vineyards
Fermentation Vessels Open-top fermentation tanks
Oak Types French oak
Bottling Date 2019
Extended Maceration Yes
Production Details Fruit was mostly destemmed into open-top tanks with some whole-bunch fermentation, followed in spring by extended maceration and spontaneous malolactic fermentation; the wine then spent a year or more in French oak before bottling. Producer serving recommendation: 12–15°C.
Tasting Notes Dusky brambles, wild strawberries, violet, damson, hedgerow fruit, dense tannins, vibrant freshness, long focused finish
Food Pairing Game meats, roasted vegetables, slow-roasted lamb shoulder with grilled root vegetables, or beef Wellington with parsnip purée
Sources: www.cloudybay.com ↗ · Compare this vintage
Producer Information
Website
Address
Jacksons Road, 7040 Blenheim, Marlborough, New Zealand
Owner
Moët Hennessy (LVMH)
Cellarmaster
Yang Shen (Estate Director)