Iconic Cloudy Bay is part-owned by Champagne house Veuve Clicquot and they know a thing or two about top quality sparkling wines. Malcolm Gluck calls Pelorus “One of the finest bubblies on the planet!” Rich, creamy and full, with crisp citrus fruit.
£23.40 When you mix 12 or more
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Beyond the Label
Crisp, fresh, toasty, creamy character and a lingering nutty finish
Ripe apple and citrus fruits with fresh bready notes
Since David Hohnen launched his now iconic Cloudy Bay Sauvignon internationally in the 1980s, wine drinkers have been in awe of this Kiwi estate. Cloudy Bay remains the “standard-bearer of Marlborough wineries” (Good Australian Wine Guide). This world-class sparkler is made from Chardonnay and Pinot Noir, like Champagne, grown in the Wairau Valley area of Marlborough. Part of the blend is fermented and aged in oak for added richness, with the secondary fermentation taking place in bottle, like Champagne. A quarter of Pelorus is made from Reserve wine, which adds even greater depth and complexity. With flavours of toasted brioche and creamy richness, it's ace solo or as a partner for fine seafood. Try spicy grilled prawns or seared scallops.
"Toasted brioche and nuts. Custardy richness on the palate, balanced by citrus on the long finish"
Joe Czerwinski Wine Advocate
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