The 2017 growing season began with ideal spring conditions and warm temperatures, however cooler weather over flowering led to a naturally reduced crop and smaller bunches.
Cloudy Bay’s evocative distillation of the most extreme southerly and continental Pinot Noir terroir of Central Otago.
The grapes were handpicked between the 3rd and 27th April, with good weather allowing the fruit to be allowed to mature slowly, leading to supple and ripe tannins. Sugar levels ranged from 22.4 to 24.5 brix.
The grapes for Te Wahi 2017 were predominantly de-stemmed into open top fermenters, with 15% whole bunch inclusion. There, the grapes underwent a five-day cold soak before the start of wild yeast fermentation. The cap management consisted plunging between one and four times daily, with a maximum fermentation temperature of 30 degrees Celsius. Total skin contact time ranged from seventeen to twenty-five days, with the pressing date determined by taste. After twelve months barrel-aging in French oak barriques (30% new), the wine was bottled on 3rd of July 2018. It was released on July 1st 2019, after twelve months of additional bottle aging in our Cellar.