Te Wahi

Vineyard crews undertook careful canopy work to ensure the grapes could bask in the sun, with the resulting fruit picked with ripe flavours and a delicious concentration.

Vineyard crews undertook careful canopy work to ensure the grapes could bask in the sun, with the resulting fruit picked with ripe flavours and a delicious concentration.



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 2018 Te Wahi Pinot Noir is dark and intense. On the nose, you’ll find dusky brambles, wild strawberries and hints of violet.
Palate
The palate is elegant and abounds with damson and hedgerow fruit. Dense tannins and vibrant freshness bring tension, balance and clarity, drawing to a long and focused finish.
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
scattered clouds
Today
5°C
40°F
How it was made

Harvest

We hand-picked the grapes between the 8th and 23rd of March. Sugar levels ranged from 23.0 to 25.3 Brix, with an average of 23.9.

Vinification

The grapes for Te Wahi 2018 were predominantly de-stemmed into open-top fermenters, with 22% whole-bunch inclusion. The grapes underwent a five-day cold soak before the start of wild yeast fermentation. Cap management consisted of plunging between one and four times daily, with a maximum fermentation temperature of 30 degrees Celsius. Total skin contact time ranged from 12 to 19 days, with the pressing date determined by taste. After 12 months of barrel-ageing in French Oak barriques, of which 30% were new, the wine was bottled on the 12th of February 2020.

Must know
Te Wahi 2018
Central Otago
  • For consumption 14°C 16°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.5 %
  • Vintage 2018
  • pH 3.58
  • Varietal Pinot Noir
  • Bottling 02/2020
  • Harvest Thursday, March 8, 2018 to Friday, March 23, 2018
  • Residual sugar 2.0 g/L
  • Acid 5.5 g/L
  • Closure Natural Cork