The tradition dates back to 1770 when Cloudy Bay was charted by Captain Cook. Made in limited quantities and released at four years of age, Pelorus is one of New Zealand's flagship wines. Harvests of Chardonnay and Pinot Noir are sourced from distinguished Wairau Valley vineyards to be fashioned into a sophisticated wine with tempting bouquets, exciting mousse and exquisite, lasting finish.

Ten clones of Pinot Noir and five of Chardonnay are harvested off predominantly four-cane vines grown to properties at Rapaura and Fairhall. All blocks must be picked at ideal ripeness levels, displaying great flavours and natural sugar/ acid balance. Grapes are pressed without crushing, juices are given a short settiling period and racked. A warm primary vinification in a combination of fermenters and mixed format old French oak vessels is followed by spontaneous malolactic. Parcels are matured for nine months on lees prior to assemblage. The final wine is tiraged in Decmber using prise de mousse yeast and subsequently aged on lees for three years prior to degorgement.