Cloudy Bay was founded in Marlborough in 1985 and became one of New Zealand's benchmark producers; Pelorus is its methode traditionnelle sparkling, first made in the late 1980s. The Brut NV is sourced from a selection of vineyards on the warm, stony free-draining soils of the Wairau Valley close to the winery, where the balance of ripeness and natural acidity suits classic sparkling varieties. Chardonnay and Pinot Noir are grown for the wine, with vineyard sites chosen for their ability to ripen fruit while retaining the crisp acid line that underpins the Pelorus style. As a non-vintage wine it is assembled for consistency across seasons rather than expressing a single year.

Grapes are whole-bunch pressed to take only the finest juice, then fermented in stainless steel tanks with malolactic conversion to soften acidity and add breadth. The wine follows methode traditionnelle, undergoing its second fermentation in bottle and then a minimum of around 24 months en tirage on lees to build the toasty, creamy, brioche-like complexity for which Pelorus is known. Reserve material contributes to the consistency of the non-vintage blend. After lees ageing the wine is riddled, disgorged and finished at brut level, giving a crisp, balanced sparkling with apple, almond and biscuit notes and a fine mousse.