Cloudy Bay Te Wahi Pinot Noir 2014
100% Pinot Noir from selected vineyards in the Bannockburn, Bendigo and Lowburn sub-regions within the Cromwell Basin of Central Otago.
90% of the fruit was destemmed and, prior to fermentation in stainless steel, the fruit was cold soaked for 5 days. Wild yeast fermentation took between 2 to 3 weeks. The wines were hand-plunged between 1 to 4 times daily. After fermentation, batches were lightly pressed and racked to barrel with 14 months ageing in French oak, of which 40% was new. Racked before bottling and lightly fined with egg white.
Aromas of rich cherry and plums, spiced with oaky notes of cinnamon and clove. Layered beneath the fruit, earthen and mineral smokiness, lifted by hedonistic floral notes. The palate is decadently sweet-fruited and richly textured. The density of the wine is counterbalanced by bright acidity and supple tannins.
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5 STARS - Bob Campbell MW Wine Reviews
90 POINTS - The Wine Enthusiast (Joe Czerwinski), Jan 2017
RECOMMENDED - Stuff News, Drinks Section "Cloudy Bay heads in a new direction" by John Saker, Dec 2016
CLOUDY BAY UPS ITS PINOT NOIR GAME "The best Cloudy Bay red wine to date" - James Sucking Wine Reviews (article by Nick Stock), Oct 2016
92 POINTS - Decanter Magazine (Review by James Button), Mar 2017
"This expression of Pinot from the high quality Central Otago region (which happens to be the world’s most southerly wine region) is made in a bold style, with 14 months spent in 35% new French oak to add texture and complexity. The nose is quite delicate, with violet and cherry aromas. But on the full-bodied intense palate, striking flavours of iron, ripe red fruit and dark chocolate are framed by fine but grippy tannins. The finish is silky and long."