Cloudy Bay - Pelorus Vintage 2002 75cl Bottle
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Cloudy Bay - Pelorus Vintage 2002 75cl Bottle
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Wine
The 2002 Pelorus Vintage has sumptuous aromas that invoke thoughts of a bakerss kitchen - warm brioche and almond flan with lashings of strawberries and cream. The palate is powerful yet elegant with buttery shortbread flavours, a delicate orange tang and the merest hint of white mushroom - leading seamlessly into a very fine finish. The grapes were sourced from contract and estate vineyards located within the Wairau Valley in Marlborough. Soils vary from young, extremely free draining gravels to aged alluvial loams containing some clay. Vineyards are planted at a density of 1850 vines/hectare and in 2002, yielded an average of 11 Tonne/hectare (5 Tonne/acre). Most vineyards are trained to the standard vertical shoot positioned trellis. Settled spring weather at the start of the 2002 growing season and the continued effects of the 2001 drought, provided excellent flowering conditions and an abundant crop was set. Above average, but welcome, rains fell between November and the end of January, necessitating rigorous canopy management and selective fruit removal. Temperatures were generally quite cool during February, which slowed ripening and delayed the start of harvest, but idyllic autumn conditions prevailed during March and April, with brilliant sunny days and cool nights. At times a testing season for the vineyard crew ... a nail-bitingly slow but steady ripening period, which in the end delivered fruit with great concentration and a remarkable array of flavours and aromas. The majority of fruit was hand-picked, the balance was machine-picked to small bins in order to eliminate grape phenolics. The Pelorus harvest commenced under sunny skies on the 19th of March, and chardonnay and pinot blocks were harvested steadily according to individual vineyard ripeness, concluding on the 27th of March. All vineyards were picked at ideal ripeness with great flavours and natural sugar/acid balance. Three clones of pinot noir and three clones of chardonnay were used to blend PELORUS VINTAGE 2002. Following harvest, the grapes were pressed without crushing and after a short settling period, the juice was racked and inoculated. A portion of the juice was racked to barrels and allowed to undergo a fermentation carried out by indigenous yeast. A warm primary fermentation in a mixture of stainless steel tanks, large oak vats and French oak barrels was followed by spontaneous malolactic fermentation. The base wines were then aged for a further nine months on lees prior to blending in October 2002. The final assemblage of approximately 60% pinot noir and 40% chardonnay was put on tirage in December 2002 using prise de mousse yeast and subsequently aged on lees for three years prior to disgorging early in 2005. The finished wine has an alcohol of 13.1%v/v, pH of 3.16, 6.53/L titratable acid.
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