CLOUDY BAY Pinot Noir 2020 750 ml

The winery was named after Cloudy Bay, a body of water explorer Captain James Cook came across during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook cleverly christened the area Cloudy Bay.

A balanced and lively expression of Pinot Noir from the Marlborough region.
Juicy but balanced by rich forest floor, clove and savoury flavours. Good tension between acid and fine tannins offers a well rounded palate with appealing length

Paired with

Prosciutto on ciabatta bread, with 36-month aged prosciutto di Parma.
Air dried in the south of the Province of Parma, the curing period of the ham lasts a minimum of 12 months, but the flavours are really at their tastiest after 36 months. It is delicious on a piece of ciabatta bread with a hint of Italian olive oil. A light and fruity Pinot Noir is a perfect match for the unctuous texture of prosciutto.

Furneaux Double Cream with walnuts.
During ageing, Furneaux Double Cream, a soft mould cheese, develops aromas of fresh hay and a buttery flavour. Made from summer milk, it is best enjoyed in autumn and winter. To add a crunchy taste, Furneaux Double Cream can be served with walnuts. This strong and full-bodied cheese with its creamy texture is a perfect match for the structure and silky tannins of Te Wahi.