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