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Cloudy Bay Te Wahi Pinot Noir Central Otago 2014

Description

Winemaker Notes

The nose of the 2014 Te Wahi Pinot Noir leads with red and black cherries, black plum and rich Christmas cake spices. As the wine unfolds, smoky flint and floral flavors appear. Complex, earthy and structure, this wine is the definition of a new Pinot Noir place. The wine is youthful on the palate with sweet fruit framed by bright acidity. The texture is supple with a velvety, yet firm tannin structure. The finish is long, focused and complex.

Great pairings for Te Wahi include wild game and duck, venison and wagyu beef.

Critical Acclaim

Wilfred Wong of Wine.com
An impressive effort, the deeply colored 2014 Cloudy Bay Te Wahi Pinot Noir shows power with excellent restraint. While the wine shows loads of black fruits and chewy earth, it stays just this side of going over the top. Youthful now, the wine is just beginning to show itself. (Tasted: August 4, 2016, San Francisco, CA)
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Winemaker Notes The nose of the 2014 Te Wahi Pinot Noir leads with red and black cherries, black plum and... Read more

SKU: 098047ORIGIN:
BARCODE: WEIGHT:

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$84.98

    Description

    Winemaker Notes

    The nose of the 2014 Te Wahi Pinot Noir leads with red and black cherries, black plum and rich Christmas cake spices. As the wine unfolds, smoky flint and floral flavors appear. Complex, earthy and structure, this wine is the definition of a new Pinot Noir place. The wine is youthful on the palate with sweet fruit framed by bright acidity. The texture is supple with a velvety, yet firm tannin structure. The finish is long, focused and complex.

    Great pairings for Te Wahi include wild game and duck, venison and wagyu beef.

    Critical Acclaim

    Wilfred Wong of Wine.com
    An impressive effort, the deeply colored 2014 Cloudy Bay Te Wahi Pinot Noir shows power with excellent restraint. While the wine shows loads of black fruits and chewy earth, it stays just this side of going over the top. Youthful now, the wine is just beginning to show itself. (Tasted: August 4, 2016, San Francisco, CA)

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