CLOUDY BAY TE WAHI 2014

It takes time to understand ‘the place’. With our work in this region, we have come to learn the raw terroir and to hone our skills in expressing Central Otago Pinot Noir through the Cloudy Bay winemaking lens.

HOW IT WAS MADE

Harvest

The grapes were handpicked between 7th and 14th of April and displayed intense flavor and excellent levels of skin and seed tannin ripeness.

Vinification

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.

MUST KNOW

Te Wahi 2014

Central Otago

·       For consumption 57-61°F

·       Cellaring potential 10 YEARS15 YEARS

·       Alcohol                14.3 %

·       Vintage               2014

·       pH                  3.62

·       Varietal               Pinot Noir

·       Bottling             July 2015

·       Harvest Monday, April 7, 2014 to Monday, April 14, 2014

·       Residual sugar    2.0 g/L

·       Acid5.4 g/L

·       Closure               Natural Cork