The Hedonistic Taster | № 29 | Cloudy Bay – New Zealand
by L.M. Archer, FWS | Bourgogne ML
“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer
Welcome to The Hedonistic Taster, an intimate showcase of artisan winemaker trade samples. The title “Hedonistic Taster” derives from the term ‘hedonistic tasting,’ coined by legendary Burgundian vigneron Henri Jayer.
These tasting notes compliment binNotes | Affordable Burgundy and beyond.“Beyond” includes existing and emerging producers of Pinot Noir worldwide.
Today’s Tasting: Cloudy Bay – New Zealand
In 1985, pioneer David Hohnen founded Cloudy Bay in Marlborough, New Zealand. One of the first wineries established in that remote wine region, Cloudy Bay derives its name from the region’s body of water so named by the explorer Captain Cook for its hazy sedimentary floodwaters flushed bayside.
In 2003, opulent lifestyle group LVMH purchased Cloudy Bay, subsequently ensconcing winemaker Tim Heath and viticulturist Jim White. The winery offers luxury premium wines sourced from exceptional single vineyard sites, as well as high value and quality regional blends.
These samples represent both entry and luxury level wines.
Wine: Cloudy Bay Pinot Noir
Suggested Retail: $30
Producer Specs: Marlborough Pinot Noir
“The Pinot Noir fruit was entirely handpicked and de-stemmed before being gravity fed into the fermentation vessels. 13% of the fermentation was comprised of whole bunches. The fermentations utilised natural occuring yeast populations under carefully monitored conditions. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 12 months, of which 35% was new.”
Robe: Medium opaque garnet robe.
Nose: Graphite, roses, red cherry on the nose.
Palate: Blueberry, damson plum, persimmon bouche. Light body, medium acids, tannins, finish.
Suggested Pairings: A versatile pour that pairs well with soft cheeses, charcuterie, and savories.
Rating: 90. Superb entry-level introduction to New Zealand pinot noir.
Wine: Cloudy Bay Te Wahi Pinot Noir
Suggested Retail: $74
Producer Specs: “Selected vineyards in the Bannockburn, Bendigo and Lowburn subregions of the Cromwell bassin. The first vintage born from the alliance of our two owned- vineyards – Calvert and Northburn.
90% of the fruit was de-stemmed. Before fermentation in stainless steel the fruit was cold-soaked for 5 days . Wild yeast fermentation took between 2-3 weeks. The wines were hand plunged between 1-4 times daily. After fermentation, batches were lightly pressed and racked to barrel with 14 months aging in French oak of which 40% was new. Racked before bottling and lightly fined with egg white.”
Robe: Medium dark, plummy garnet robe.
Nose: Dark plum, black cherry aromas, with a hint of spice.
Palate: Through-line of dark plum, black cherry, and blackberry on the bouche; medium light body, lyrical acids and tannins, plush finish. Opulent brilliance.
Suggested Pairings: A well-structured wine worthy of venison or richly truffled pasta.
Learn more about Cloudy Bay Winery here.
Cloudy Bay | 230 Jacksons Rd, Blenheim 7240, New Zealand
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