The 2007 Pinot Gris was two-thirds barrel fermented using wild yeasts and one-third in stainless steel using two clones from Alsace. The nose is quite pretty with touches of wild honey, pear drops, apricot and white flowers. The palate is medium-bodied, nice acidity, nothing spectacular but with subtle touches of nectarine and a little jasmine. Fine. Big changes at Cloudy Bay, having parted ways with founding winemaker Kevin Judd who stays on as consultant and relinquishing the services of senior winemaker Eveline Fraser in April 2009. I have expressed my reservations with this iconic producer in WA176 and returning one year later I returned as open-minded as ever, yet I still find that their portfolio is a notch behind other Marlborough producers.Importer: Moet Hennessy USA, New York, NY