Built on the belief that pinot noir should speak of its origins, Te Wahi comes from the Maori phrase for “the place” and perfectly embodies the raw beauty that is New Zealand’s Central Otago.
A wine of incredible finesse, Te Wahi showcases the complementarity of two terroirs: the silky, richly flavoured grapes from Cloudy Bay’s Calvert vineyard, and the powerful, structured qualities found in Northburn.
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
The grapes were handpicked between 7th and 14th of April and displayed intense flavour and excellent levels of skin and seed tannin ripeness.
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.
92 + Points - The Wine Advocate
91 Points - Wine Spectator
92 Points - James Suckling
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