Te Wahi

Te Wahi 2016 is a blend of grapes harvested from our two special Central Otago vineyard sites. Northburn brings structure and tension to the wine, while Calvert contributes the violet-like perfume and a focused generosity. Together they complement each other, combining to deliver a beautifully balanced wine.

Te Wahi 2016 is a blend of grapes harvested from our two special Central Otago vineyard sites. Northburn brings structure and tension to the wine, while Calvert contributes the violet-like perfume and a focused generosity. Together they complement each other, combining to deliver a beautifully balanced wine.



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
Te Wahi Central Otago Pinot Noir 2016 is bright and appealing in the glass, with fragrant bramble and wild strawberry notes and hints of violets.
Palate
The palate delivers an elegant core of concentrated damson and hedgerow fruit, underpinned by extremely fine tannins and a vibrant freshness.
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
clear sky
Today
-4°C
25°F
Jim White
Technical Director
This is a poised and sophisticated Pinot Noir, with balance, clarity, and a long and focused finish.
How it was made

Harvest

The grapes were handpicked between the 30th of March and the 15th of April, with good weather allowing the fruit to be allowed to mature slowly, leading to supple and ripe tannins. Sugar levels ranged from 22.6 to 26.4 brix.

Vinification

The grapes for Te Wahi 2016 were predominantly de-stemmed into open top fermenters, with 15% whole bunch inclusion. There, the grapes underwent a five day cold soak before the start of wild yeast fermentation. The cap management consisted plunging between one and four times daily, with a maximum fermentation temperature of 30 degrees Celsius. Total skin contact time ranged from seventeen to twenty-five days, with the pressing date determined by taste.
After twelve months barrel-aging in French oak barriques (30% new), the wine was bottled on 11th July, 2017. It was released on July 1st, 2018, after twelve months of additional bottle aging in our Cellar.

Must know
Te Wahi 2016
Central Otago
  • For consumption 14°C 16°C
  • Cellaring potential 10Years15Years
  • Alcohol 13.5 %
  • Vintage 2016
  • pH 3.65
  • Varietal Pinot Noir
  • Bottling July 2017
  • Harvest Wednesday, March 30, 2016 to Friday, April 15, 2016
  • Acid 5.2 g/L
  • Closure Screwcap