Te Wahi means "The Place" in Maori, a name chosen because we believe that great Pinot Noir speaks eloquently of its place of origin.
Cloudy Bay’s evocative distillation of the most extreme southerly and continental Pinot Noir terroir of Central Otago.
Our fruit was hand harvested according to individual ripeness from April 8th to 14th.
95% of the fruit was de-stemmed. Before fermentation in stainless steel the fruit was cold-soaked for 7 days . 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.