Cloudy Bay, Pelorus, Marlborough, New Zealand NV

A creamy, citrus and vanilla-saturated oak nose precedes a round, full bodied mouthfeel. Elegant flavours of fresh citrus fruit and cream are followed by nutty and spicy hints. A fresh dose of crisp green apple appears on the finish.

This blend of 60% Chardonnay and 40% Pinot Noir spends a minimum of 30 months on lees, resulting in a very biscuity autolytic character and a soft, creamy mousse. The mid-palate is packed with ripe red apple fruit and ripe citrus, and there’s a gently grippy chalkiness on the finish. Very approachable and easy to enjoy.

One of the original Marlborough sparkling wines, Pelorus was first produced in 1987 and named for a famous local dolphin, Pelorus Jack, who used to visit boats in the late 19th century. A blend of 70% Chardonnay and 30% Pinot Noir, it spends 24 months on lees. Fresh apples and savoury biscuitty autolysis mingle with lemon zest and almond. There’s a touch of berry fruit on the palate, which is generous and easy drinking. Elegant with a crisp finish, this is a great aperitif style.