Te Wahi

The first vintage born from the alliance of our two owned- vineyards - Calvert and Northburn.

The first vintage born from the alliance of our two owned- vineyards - Calvert and Northburn.



Defining a new Pinot Noir place

Cloudy Bay’s evocative distillation of the most extreme southerly and continental Pinot Noir terroir of Central Otago.


Nose
Rich cherry and plum fruit that is spiced with oak notes of cinnamon and clove.
Sitting below the fruit, earthen and mineral smokiness, which is lifted by hedonistic floral notes
Palate
Decadently sweet fruited and richly textured. The density of the wine is counter balanced by bright acidity and supple tannins
Central Otago
Selected vineyards in the Bannockburn, Bendigo and Lowburn subregions of the Cromwell bassin
Schist derived soil with quartz and mica with loam content
few clouds
Today
15°C
59°F
Jim White
Viticulturist
It takes time to understand ‘the place’. With our work in this region, we have come to learn the raw terroir and to hone our skills in expressing Central Otago Pinot Noir through the Cloudy Bay winemaking lens.
How it was made

Harvest

The grapes were handpicked between 7th and 14th of April and displayed intense flavour and excellent levels of skin and seed tannin ripeness.

Vinification

90% of the fruit was de-stemmed.Before fermentation in stainless steel the fruit was cold-soaked for 5 days . Wild yeast fermentation took between 2-3 weeks. The wines were hand plunged between 1-4 times daily. After fermentation, batches were lightly pressed and racked to barrel with 14 months aging in French oak of which 40% was new. Racked before bottling and lightly fined with egg white.

Must know
Te Wahi 2014
Central Otago
  • For consumption 14°C 16°C
  • Cellaring potential 10Years15Years
  • Alcohol 14.3 %
  • Vintage 2014
  • pH 3.62
  • Varietal Pinot Noir
  • Bottling July 2015
  • Harvest Monday, April 7, 2014 to Monday, April 14, 2014
  • Residual sugar 2.0 g/L
  • Acid 5.4 g/L
  • Closure Natural Cork