CLOUDY BAY TE WAHI 2014
The first vintage born from the alliance of our two owned- vineyards - Calvert and Northburn.
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
The grapes were handpicked between 7th and 14th of April and displayed intense flavor 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.
Te Wahi 2014
· 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