| 收成 |
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. |
| 酿造 |
The grapes for Te Wahi were predominantly de-stemmed into open top fermenters, with 15% whole bunch inclusion. There, the grapes underwent a 5 day cold soak before the start of wild yeast fermentation. The cap management consisted of plunging between one and four times daily, with a maximum fermentation temperature of 30 degrees Celsius. Total skin contact time ranged from 17 to 25 days, with the pressing date determined by taste. |
| 陈年 |
After 12 months barrel-aging in French oak barriques (30% new), the wine was bottled. |