Cloudy Bay Pinot Noir 2023

Cloudy Bay made its name on Sauvignon Blanc, but the Pinot Noir deserves just as much attention. The 2023 comes from Marlborough's Southern Valleys — cooler clay soils and north-facing slopes in the Mustang, Delta and Barracks blocks — which is exactly the sort of site that gives Marlborough Pinot its poise.

It is 100% Pinot Noir, destemmed into open-top fermenters with wild yeast, a portion of whole bunches thrown in for structure, then matured eleven months in French oak. The nose is summery and aromatic — strawberry, cherry and ripe Victoria plum lifted by a little vanilla and toast from the barrel. The palate is silky and elegant, kept fresh by a redcurrant tang of acidity, and it stays light on its feet throughout. This is a benchmark for approachable, food-friendly New Zealand Pinot: polished, generous, easy to love.

Drink it over the next three or four years — it is charming now and doesn't need waiting for.

How to Serve

Serve at 14–16°C in a Burgundy glass. A light chill flatters it; fifteen minutes' air is plenty, no decant required.

Where to Drink It

The Wolseley, where an elegant Pinot suits the all-day menu. Or Bentley's off Piccadilly if you're pairing it with something from the sea.

Food Pairings

Seared salmon or tuna, served pink. Or a roast chicken on a Sunday — it never lets you down.