The Cloudy Bay Pinot Noir story
David Hohnen and Kevin Judd first planted Pinot Noir vines in 1989, it took a few trials and experiments before they released the first vintage of Cloudy Bay Pinot Noir in 1994. They wanted to create a beautifully elegant and food-friendly Pinot Noir that is a joy to drink.
But it’s not easy to make a great Pinot. It’s a contrary grape.
On the one hand, it’s notoriously fussy - in fact, it’s been called the Goldilocks of grapes - but it likes to work hard and needs dry soils. Pinot Noir doesn’t like it hot, but it likes plenty of sun. The grapes are thin-skinned and need a lot of careful attention. And while Pinot Noir asks a lot of the vineyard crews, it also asks a lot from winemakers. It’s a wine that requires a firm but gentle hand every step of the way.
Marlborough a great place for Pinot Noir
Marlborough’s climate is what Pinot Noir might call ‘just right’.
Marlborough’s maritime climate and plentiful sunshine hours give Pinot Noir time to develop and ripen, while low rainfall keeps disease pressure away and forces the vines to work for their water.
These factors help to create the characteristically fruit-forward and elegant Marlborough Pinot Noir we love.
Cloudy Bay Marlborough Pinot Noir at a glance
Cloudy Bay Pinot Noir is proof that Marlborough’s climate and clay soils make it much more than a one-grape region.
Our Pinot Noir grapes grow in the Southern Valleys, a subregion to the south of the Wairau Valley. The three main valleys, Brancott, Omaka and Waihopai, are rich with clay soils. These soils are home to three Cloudy Bay vineyards: Barracks, Mustang and Delta. These three vineyards cover the breadth of ideal conditions for Pinot Noir: one is a valley, one is rolling and one is elevated.
Mustang Vineyard deserves a special mention. David Hohnen had had his eye on it for a while but was told it wouldn’t be tamed easily: like a real mustang, it was wild, rough and ready to kick you if you weren’t careful.
Marlborough berries are larger and lighter coloured than fruit from regions like Central Otago. After de-stemming, the grapes go into open-top fermenters with wild yeast. Some whole bunches are included to help build the fine structure. Once the wine is pressed, it’s matured in French oak for 11 months.
The final wine is elegant, complex and fine-boned; a true expression of Marlborough’s soils and Cloudy Bay’s vision for the variety.
Each vintage has its own qualities, but our Marlborough Pinot Noir has a distinct character. It’s fragrant, silky and generous in style, with moderate tannins and gentle acidity. You’ll find aromas of black cherry, bramble, and floral spices on the nose, as well as Black Doris plum, boysenberry and orchard blossoms on the palate.
Many people, including our winemaker Daniel Sorrell, think that Marlborough Pinot Noir is a perfect everyday wine.
“It’s a foodie wine that can be your go-to pick for any occasion, so be adventurous with this wine and you will be rewarded.”
Dan Sorrel - Operations Winemaker
Pinot Noir FAQs
Is Pinot Noir a red or white wine?
Pinot Noir is a red wine, although the name means ‘black grape’, and they’re actually dark purple! As with all red wines, the intensity of the colour is affected by how much contact there is between the skins and the juice, so that’s why you can sometimes get very pale or very dark Pinots. In New Zealand, many rosés are actually made with Pinot Noir grapes.
Is Pinot Noir a sweet or dry wine?
Pinot Noir is a dry wine with very little residual sugar. It’s not as dry as more robust wines like Cabernet Sauvignon or Syrah/Shiraz.
Is Pinot Noir served chilled?
Yes! In fact, we are fans of serving chilled Pinot Noir in summer. Pop a bottle in the fridge up to half an hour before you serve; it doesn’t need to be completely cold. Think of it like a more sophisticated rosé, which is often made from Pinot Noir grapes. Pinot Noir is best served at or below 16 °C.
Does Pinot Noir age well?
Good-quality Pinot Noir ages exceptionally well for ten years or more. Since it is quite a light-bodied wine, though, it can be consumed quite young when compared to other red wines.
Food and Pinot Noir
'What food goes well with Pinot Noir?’ : it’s great with almost anything..
Of course, most wines pair well with food. But heavier, more intense reds can overpower some dishes, while the light or bright flavours of many white varieties can get lost with richer meals.
Pinot Noir strikes a perfect balance. It’s light enough to complement subtle flavours and dishes, but complex enough to hold its own with rich meals.
Our winemakers ensure that our Marlborough Pinot Noir is balanced, with lighter tannins (less of that ‘grippy’ feeling on your tongue) and just enough acidity to cut through rich flavours.
We’ve all heard the old adage that red wine pairs best with meat. Well, Pinot Noir is just as happy with fish and chips, summer salads or desserts.
Cloudy Bay Marlborough Pinot Noir is a prime example. We like to say it’s the perfect wine for when you don’t know what’s for dinner: if you’re invited to a meal at someone else’s place and asked to bring a bottle of wine, make it Pinot Noir.
We recommend you serve Pinot Noir between 12-15*C, though it can be a little cooler or warmer if that’s your preference.
Food match suggestions
Of course, there is one true classic: Pinot Noir with lamb. One of our favourites is this recipe for a rack of lamb with Jerusalem artichoke.
In general, Pinot Noir also goes well with cured meats, paté, lighter game meats (such as duck or rabbit) and roasted or grilled vegetables such as pumpkin or squash.
For dessert, berries and Pinot Noir go hand in hand. Try it with a traditional berry-topped pavlova, or wintry cobblers and crumbles.
Pinot Noir 2023
from $57.00Cloudy Bay Pinot Noir 2023 is the perfect wine to take when you don’t know what’s for dinner.