Fragrant strawberry and cherry aromas carry a gentle touch of vanilla and toast. The palate is bright yet concentrated, with ripe plum, strawberry and cherry lifted by fresh redcurrant acidity. Its fruit and silky style make it an inviting Marlborough Pinot Noir to enjoy now.
The wine’s red fruit and freshness should work especially well with roast duck, char siu, herb-roasted chicken, mushroom dishes or grilled lamb. For a Singapore-style meal, roast duck is my first choice: the Pinot’s acidity refreshes the palate after the rich skin, while its fruit complements the savoury meat. Cloudy Bay also recommends duck, lamb, roasted vegetables and chargrilled dishes. Serve lightly cool, around 12–15°C.
The wine’s red fruit and freshness should work especially well with roast duck, char siu, herb-roasted chicken, mushroom dishes or grilled lamb. For a Singapore-style meal, roast duck is my first choice: the Pinot’s acidity refreshes the palate after the rich skin, while its fruit complements the savoury meat. Cloudy Bay also recommends duck, lamb, roasted vegetables and chargrilled dishes. Serve lightly cool, around 12–15°C.