Cloudy Bay : Pinot Noir Te Wahi 2021

Characteristics and tasting advice for the Pinot Noir "Te Wahi" 2021 from Cloudy Bay

Tasting

Color
The color reveals an intense red hue.

Nose
Open and expressive, the nose reveals aromas of dark chocolate and cherry liqueur, accompanied by a minty freshness.

Palate
The palate stands out for its freshness and vibrancy, carried by a juicy, lively acidity that lends a sense of purity. Fine, silky tannins provide a supple, seductive texture. Flavors of damson plum jelly dominate, while darker notes of cold-brew coffee linger, highlighted by a hint of freshly crushed peppermint.

Food pairing

This Pinot Noir is an ideal match for grilled red meat, duck breast with cherries, or washed-rind soft cheeses. It also pairs very well with dishes featuring wild mushrooms.

Serving and cellaring

The Pinot Noir "Te Wahi" 2021 is best served at a temperature between 14 and 16 °C. Light aeration for about 30 minutes in a decanter allows its aromas to fully express themselves.

An elegant and vibrant New Zealand Pinot Noir from Central Otago

The estate

Founded in Marlborough in 1985 by David Hohnen, the Cloudy Bay estate has established itself as a global benchmark for New Zealand Sauvignon Blanc. Owned by LVMH, the estate farms 140 hectares of its own vineyards and controls a total of 310 hectares. Under the direction of winemakers Nikolai St.-George and Kelly Stuart, Cloudy Bay also produces Chardonnay, Pinot Noir, and Pelorus using the traditional method. The estate notably produces the Pinot Noir Te Wahi in Central Otago, sourced from rocky and clay-rich terroirs, underscoring its pursuit of excellence.

The vineyard

The Pinot Noir "Te Wahi" 2021 comes from two distinct vineyards in Central Otago on New Zealand’s South Island. The Northburn vineyard is characterized by rocky, demanding soils, while Calvert features clay soils on rolling hillside slopes. These exceptional terroirs give the wine its complexity and unique character.

The vintage

The 2021 growing season began with unusually wet conditions that disrupted flowering and reduced potential yields. The rest of the summer proved warm, offering ideal conditions for ripening and flavor development. Efficient canopy and yield management ensured full ripeness despite cooler periods.

Winemaking and aging

The grapes for the Pinot Noir "Te Wahi" 2021 were mostly destemmed and then placed into open-top fermenters. After 5 days of cold maceration, the cap was punched down 1 to 4 times per day. The maximum fermentation temperature reached 30 °C. Maceration lasted around 21 days, with the duration of pressing determined by tasting. The wine was aged for 12 months in French oak barrels, 30% of which were new. Bottling took place in September 2022.

Grape variety

This red wine from New Zealand is 100% Pinot Noir.