Te Wahi

The 2017 growing season began with ideal spring conditions and warm temperatures, however cooler weather over flowering led to a naturally reduced crop and smaller bunches.

The 2017 growing season began with ideal spring conditions and warm temperatures, however cooler weather over flowering led to a naturally reduced crop and smaller bunches.


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
The nose is filled with dusky bramble, wild strawberry notes and hints of violets.
Palate
The palate delivers an elegant core of concentrated damson and hedgerow fruit, underpinned by dense 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
broken clouds
Today
9°C
48°F
Enjoy with
Italy
Taglolini al tartuffo
United States of America
Minnesota braised venison
See the forage map
Jim White
Technical Director
A cool and unsettled spring reduced our yield in the vineyards, but this ensured that the fruit matured perfectly to make a classic and concentrated wine, with distinctively Central Otago notes of dark fruit and wild mountain herbs.
More about Jim White
How it was made

Harvest

The grapes were handpicked between the 3rd and 27th April, with good weather allowing the fruit to be allowed to mature slowly, leading to supple and ripe tannins. Sugar levels ranged from 22.4 to 24.5 brix.

Vinification

The grapes for Te Wahi 2017 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 3rd of July 2018. It was released on July 1st 2019, after twelve months of additional bottle aging in our Cellar.

Must know
Te Wahi 2017
Central Otago
  • For consumption 14°C 16°C
  • Cellaring potential 10Years15Years
  • Alcohol 13.5 %
  • Vintage 2017
  • pH 3.58
  • Varietal Pinot Noir
  • Bottling July 2018
  • Harvest Monday, April 3, 2017 to Thursday, April 27, 2017
  • Residual sugar 2.0 g/L
  • Acid 5.2 g/L
  • Closure Natural Cork
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