Name: Cloudy Bay Te Wahi Pinot Noir 2018 Central Otago
SKU: 652e13dfaf29820001f03642
Price: 460.0 HKD
Availability: OutOfStock

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Cloudy Bay Te Wahi Pinot Noir 2018 Central Otago

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Cloudy Bay Te Wahi Pinot Noir 2018 Central Otago

Made since 2010, Te Wahi ("unique place" in Maori) invites you to discover the expression of Pinot Noir in the Central Otago region in the heart of New Zealand's South Island.

Cloudy Bay's Te Wahi is a blend of grapes from two vineyards, each with its own unique character. Bannockburn's Calvert Vineyard sits 230 meters above sea level on even loamy soils, producing elegant, silky wines. The Northburn Vineyard is located on a slope on the eastern shore of Lake Dunstan, between 220m and 275m above sea level, offering three types of post-glacial soil that give the wines intense structure. This part of New Zealand is characterized by a dry, hot climate with large differences in temperature between day and night.

Cloudy Bay is first and foremost New Zealand's 30 years of exceptional winemaking. The story begins in 1985 with the first expressive, lively and fresh wine with a unique and personal flavour. The estate's founder, David Hohnen, named Cloudy Bay as one of the first five estates in the Marlborough region, which is in the north-east of the island and is known for its dry climate and vineyards. It is then an intense, well-structured grape that forms Te Wahi with a distinctive Pinot Noir blend. Its intense garnet color exudes floral and wild fruit aromas. On tasting, the palate is balanced by the elegance of fine and dense tannins. A new beautiful vintage!

Te Wahi comes from two contrasting vineyards. Northburn lies on the steep eastern shore of Loch Dunstan, where unforgiving rocky glacial soils yield fruit for structure and strength. Located on Felton Road in Bannockburn, Calvert is nestled in the soil of an ancient lake bed, producing gorgeous and fragrant fruit.

The grapes are picked by hand, 78% of which are destemmed. The juice that flows out is subjected to five days of cold decantation. Fermentation with wild yeast is accompanied by regular cap punching. Fermentation for 12 to 19 days. Aged for 12 months in French oak barrels, 30% of which are new.

Origin：Australia

Type：Red Wine

Grapes：100% Pinot Noir

Alcohol：13.5%

Bottle Size：750ml

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