||The grapes were handpicked between the 30th of March and the 15th of April, with good weather allowing the fruit to be allowed to mature slowly.
||The grapes for Te Wahi 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 12 months barrel-aging in French oak barriques (30% new), the wine was bottled.
||Price Cloudy Bay Central Ontago Te Wahi 2017 € 62.70