te Pā Pinot Noir
The grapes for this wine were handharvested from the Omaka North vineyard and fermented in batches in 4T open top fermenters. Each batch had about 10-30% whole bunch, with the remainder being gently destemmed whole berries. The wine was left on skins for a further 7-15 days post-fermentation to build structure and harmonise the tannins. The wine was matured in French oak barrels for 10 months – 25% of which were new.
100% Pinot Noir
About the Producer
Based in the Marlborough Region, te Pā has a history stemming back almost 800 years. Set up by the MacDonald family whose Maori lineage goes back to 1350, the te Pā estate spreads over 400Ha of vineyards in Marlborough’s Wairau and Awatere regions.
Nestled between the Wairau River and ...