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Cloudy Bay Pinot Noir — dark cherry, hedgerow fruit and dusky florals from the Southern Valleys. Eleven months in French oak.
Cloudy Bay is the estate that put New Zealand on the fine wine map, and its Pinot Noir is a benchmark for what Marlborough can do with the variety. The fruit comes from the Southern Valleys — cool clay soils on rolling, north-facing slopes, where aged alluvial gravels and dense clay subsoils grow the region’s best Pinot.
It is matured in French oak for eleven months, which is enough to build structure without smothering the fruit. The result is genuinely elegant rather than merely ripe: silky tannins, real aromatic lift, and a long, refined finish. It is also unusually food-friendly, which is a large part of why it has stayed on so many wine lists.
Serve with: duck, roast chicken, salmon, or mushroom dishes. Serve at 14–16°C — slightly cool, as Pinot Noir prefers.
| Producer | Cloudy Bay |
| Grape | Pinot Noir |
| Region | Southern Valleys, Marlborough, New Zealand |
| Soils | Cool clay over aged alluvial gravels, north-facing slopes |
| Ageing | 11 months in French oak |
| Bottle Size | 75cl |
Marlborough is best known for Sauvignon Blanc grown on the valley floor. The Southern Valleys are cooler, with clay subsoils that suit Pinot Noir far better than the free-draining gravels do.
Lightly, yes — 14 to 16°C. Room temperature flattens Pinot Noir; twenty minutes in the fridge sharpens it considerably.
Duck is the classic pairing, but it is versatile: salmon, roast chicken and mushroom dishes all work. It is one of the more food-friendly reds on the shelf.
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