Made from Chardonnay and Pinot Noir grapes sourced from several grower and estate vineyards located within the Wairau Valley in Marlborough. The pale straw colour and aromas of ripe citrus fruits indicate the Chardonnay origins of Pelorus NV. A bouquet of apple and lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Serious bubbles!
There was a time when lots of Champagne tasted like this - full-bodied, creamy, mature. Very few do nowadays because it takes time and money to create the complexity, the depth and the lovely nutty yestiness that makes this inspiring sparkler. Best Buy, Oz Clarke
This elegant and Chardonnay-predominant style from Cloudy Bay is very crisp, lively and yeasty, with attractive, bready aromas showing good richness, complexity and length. Cuisine Magazine; Michael Cooper
This chardonnay-dominant, traditional-method sparkling wine spends two years on lees before being disgorged. Although pinot noir occupies a minority role in the blend, it asserts itself with rich chocolate-like flavours and added palate weight. A portion of the base wine is held in large oak vats and small French oak barriques to give added complexity from the decomposing yeast lees and the oak. The wine is crisp and fresh with apple-like chardonnay flavours evident. They've got the dosage perfectly right - it's dry, but not searing dry.93 Points; Australian Gourmet Traveller Wine, Bob Campbell, December 2009
The new regime at Cloudy Bay has brought in a fresher sparkling style. An ideal aperitif on a warm evening, it has an elegant bouquet with fresh citrus-accented aromas and a dab of biscuity complexity. The palate is creamy and persistent with a brisk tang. Third in NZ and Australian Sparkling. Ralph Kyte-Powell; Cuisine Tasting 2009; Cuisine Magazine, November 2009
It's no mean feat that the winemakers and grapegrowers at Cloudy Bay winery in Marlborough can turn out this incredibly elegant, dry, chardonnay-driven bubbly year after year. It's very crisp, very dry and will woo devoted Tattinger fans instantly. The Herald , New Zealand- 'Viva' - Joelle Thomson