Built on the belief that pinot noir should speak of its origins, Te Wahi comes from the Maori phrase for “the place” and perfectly embodies the raw beauty that is New Zealand’s Central Otago.
A wine of incredible finesse, Te Wahi showcases the complementarity of two terroirs: the silky, richly flavoured grapes from Cloudy Bay’s Calvert vineyard, and the powerful, structured qualities found in Northburn.
Rich cherry and plum fruit that is spiced with oak notes of cinnamon and clove. Sitting below the fruit, earthen and mineral smokiness, which is lifted by hedonistic floral notes
The grapes were handpicked between 7th and 14th of April and displayed intense flavour and excellent levels of skin and seed tannin ripeness.
90% of the fruit was de-stemmed.Before fermentation in stainless steel the fruit was cold-soaked for 5 days. Wild yeast fermentation took between 2-3 weeks. The wines were hand plunged between 1-4 times daily. After fermentation, batches were lightly pressed and racked to barrel with 14 months aging in French oak of which 40% was new. Racked before bottling and lightly fined with egg white.
92 + Points - The Wine Advocate
91 Points - Wine Spectator
92 Points - James Suckling
Light-Bodied Red Wines
Delicately perfumed with very subtle flavours, light-bodied red wines are perfect for people who don’t want to get knocked upside the head with their wine. This style of wine is very popular with both collectors and beginners alike. Light red wines are known for having lighter tannin, bright acidity and slightly lower alcohol with red fruit flavors. They are classically served in a fish-bowl type glass that collects the aromas. As this style of wine continues to grow in popularity, you’ll see more traditionally bold red wines being made in this style.
Cool Room Temperature (53-63 °F / 12-19 °C)
Mushroom Risotto, Coq au Vin, Cream Pasta with Chicken, Chicken & other Poultry
Pot Roasted Pheasant
2 pheasant, tied (ask your butcher to do this)
1 tbsp plain flour, well seasoned
50ml vegetable oil
2 rashers smoked streaky bacon, thinly sliced
8 shallots, peeled and left whole
2 carrot, peeled and quartered lengthways
2 parsnip, peeled and quartered lengthways
1 garlic clove, peeled and crushed
1 thyme sprig
1 marjoram sprig
2 bay leaves
100ml marsala or sweet sherry
50ml red wine
200ml chicken stock
1 tsp caster sugar
bread sauce, to serve
1.Heat oven to 180C/160C fan/gas 4. Dust the pheasants with the flour, then heat the oil in a large flameproof dish. Brown the pheasants all over, then remove from the dish.
2. In the same dish, fry the bacon, vegetables, garlic and herbs with 1 tbsp of the dusting flour for 5 mins, until the vegetables start to colour. Put the pheasants and any resting juices back in the dish, pour on the Marsala, wine and stock, add the sugar, then cover and cook for 1 hr 30 mins - 1 hr 50 mins or until the leg meat easily comes away from the bone. Serve with bread sauce.
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